
Class itUA 



Book 



(xpight}J°_„. 



COPVRIGHT DEPOSIT. 



THE 
MODERN BAKER 



A COMPILATION OF VALUABLE RECIPES 

ARRANGED IN CONVENIENT FORM 

FOR EVERY DAY USE. 



PRICE, $5.00 



HiLKER & BlETSCH CoMPANY 

CHICAGO CINCINNATI 

DISTRIBUTERS 



COPYRIGHT, 190? 
BY HILKER & BLETSCH COMPANY 



THE LIBRARY OF 
CONGRfeSS, 

Two Copies Receiver! 

FEB 20 1Q03 

•1 Copyright tittiy 
CLASS ^ XXc. No. 

r^-b ^ ^ 

COPY B. 






(t^ 






PREFACE 



IN OFFERING this valuable work to 
the public, the publishers endeavor 
to give a concise collection of prac- 
tical recipes that have been tested and 
that are in daily use in the most modern 
and up-to-date bake shops throughout 
the country. 

This selection of recipes is the result 
of many years' experience, in fact, a life 
study of the compiler, and will prove 
itself valuable to the average workman 
in complying with the demands of com- 
petition of the present day. 

QUEEN CITY PUBLISHING CO. 



Fancy- and Plain 

Cake Recipes 



IMPORTANT. 



USE ONLY PATENT SOFT WINTER FLOUR 
IN THESE RECIPES. 



Owing to the variation in the strength 
of flour, the same proportion of raising 
material cannot be used in all sections 
of the country. It is, therefore, well to 
begin with small batches until the exact 
amount of Yeast Powder is ascertained 
to obtain the proper results. 

Particular attention is called to the 
moisture and softness which cakes retain 
when Yeast Powder is used as a raising 
material. This feature has been obtained 
by using Potato Flour and other ingre- 
dients not contained in baking powder. 



Fancy ®. Plain 
Cake Recipes 



THE MODERN BAKER. 



S\i^ar CaKes, No. 1. 

1 ^]4- lbs. gran, or soft sugar, 
12 ozs. butter, 
3 eggs, 
1 pt. milk, 
3 lbs. flour, 
4J4 ozs. Yeast Powder, 
Flavor with lemon. 

Rub sugar, butter and eggs well before adding 
milk. Mix Yeast Powder with flour. Bake in 
slow oven. 



S\ig(ar CaKes, No. 2. 

8 lbs. gran, or soft sugar, 

5 lbs. lard and butter, 

1 K qt. eggs, 

1 }4 qt. milk, 
16 lbs. flour, 
12 ozs. Yeast Powder, 

Flavor with lemon. 

Mix as above. Bake in slow oven. 



THE MODERN BAKER. 



President CaKes. 

3 lbs. gran, or soft sugar, 

1 yi lbs. butter, 

8 eggs, 

1 pt. milk, 

5 lbs. flour, 

6 ozs. Yeast Powder. 

Rub sugar, butter and eggs together before 
adding milk. Mix Yeast Powder with flour before 
putting in butter. Bake in hot oven. Cut out 
with round cutter and wash with &gg before baking. 



ZepHyr CaKe. 

1 lb. gran, sugar, 
^ lb. butter, 
1 5 egg whites, 
54^ lbs. flour, 
Yi oz. Yeast Powder. 

Beat &'g% white to froth then add sugar and 
butter, well mixed; put flour and Yeast Powder in 
last. Bake in cold oven. Put in pound cake pans. 



THE MODERN BAKER. 



Leaf CaKe. 

3 lbs. gran, sugar, 

3 lbs. butter and lard, 
2 doz. eggs, 

6 lbs. flour, 

4 ozs. Yeast Powder, 
Vanilla flavor. 

Rub eggs, adding sugar, butter and lard, well 
mixed; add flour mixed with the Yeast Powder 
last. Bake in moderate oven. 



R^aisin CaKe. 

2y2 lbs. gran, sugar, 
21/ lbs. butter, 
10 eggs, 
4>< lbs. flour, 
2 ozs. Yeast Powder, 
Flavor with lemon. 

Mix sugar, butter and eggs well before adding 
flour and Yeast Powder. Bake in moderate oven. 
Place raisin in center of cake before baking. 



THE MODERN BAKER. 





J 


I^emon CaKes. 




5 lbs. gran, sugar, 




3 lbs. butter and lard, 




1 yi doz. eggs. 




14 pint milk, 




7 • lbs. flour. 




2^ ozs. Yeast Powder, 




Lemon flavor. 





Rub eggs, sugar and butter before adding milk 
and flour. Mix Yeast Powder with flour before 
adding. Bake in medium oven. 



Centennial CaKe. 


3 lbs, 


. gran, sugar. 


1 >4 lbs, 


. butter, 


1 qt. 


^gg whites, 


IK pt. 


milk, 


3>i lbs, 


, flour. 


1 oz. 


Yeast Powder, 


Lemon 


flavor. 



Beat ^gg whites to froth, adding sugar and but- 
ter, well mixed; then add milk. Do not put flour 
and Yeast powder in until balance is well mixed 
together. Bake in medium oven. 



THE MODERN BAKER. 



Leopard CaKe. 

2 lbs. gran, sugar, 
1 lb. butter, 

Yz pt. tgg yolks, 
Yz pt. tgg whites, 
% pt. milk. 
4 lbs. flour, 

3 ozs. Yeast Powder. 

Beat &%% whites to froth; rub egg yolks with 
butter and sugar, then put all together, adding flour 
mixed with Yeast Powder last. Bake in moderate 
oven. 



Berlin CaKe. 

1 lb. gran sugar, 
>2 pt. tgg yolks, 
Yi pt. ^gg whites, 
Y2 lb. almond paste, 
Y^ lb. citron peel, 

1 lb. flour. 

Rub sugar, yolks and almond paste well to- 
gether before adding Q,g% whites, beat to a stiff 
froth, and mix the whole very light, adding flour 
and citron last. Squeeze through bag and star 
tube in crescent shape. Bake in moderate oven. 
Ice with orange icing. 



10 THE MODERN BAKER. 

Cocoantit CaKe. 

1 lb. gran, sugar, 

2 ozs. butter, 
15 egg yolks, 
y2 lb. flour, 

yi OZ. Yeast Powder, 
2 lbs. grated cocoanut. 

Mix sugar, butter and yolks together, adding 
flour and Yeast Powder. Put in cocoanut last. 
Bake in hot oven. 



Paris CaKes. 



2 


lbs. 


, gran, sugar. 


'A 


lb. 


butter. 


p 


'A pt. 


eggs, 


1 


pt. 


milk. 


4 


lbs 


. flour, 


3^ 


A ozs 


;. Yeast Powder. 



Lay out like gingernuts, placing a small piece 
of citron on top. Bake in mediunn oven. 



THE MODERN BAKER. 



ScotcH SHort CaKe. 

yz lb. gran, or soft sugar, 

1 lb. butter, 
y^ lb. lard, 

2 lbs. flour. 

Mix very stiff and bake in cool oven. 



SHeet CaKe. 

3 lbs. powdered sugar, 

2 lbs. butter, 

4>^ lbs. flour, 

1 y^ pts. tgg whites, 

1 y^^ pts. milk, 

Zy2 ozs. Yeast Powder, 

Vanilla flavor. 

Rub butter and sugar thoroughly; rub in the 
egg whites, then add flavor and milk. Sieve Yeast 
Powder with flour and mix. Grease and paper 
ordinary cake pans and spread about I4 inch thick. 
Bake in hot oven. 



12 THE MODERN BAKER. 

Jelly Roll, No. 1. 

3 lbs. sugar, 

1 qt. egg yolks, 
1 qt. milk, 
Ay, lbs. flour, 

4 ozs. Yeast Powder. 

Rub eggs and sugar together thoroughly and 
add milk. Sieve Yeast Powder with flour before 
mixing. Bake quick. 



Jelly Roll, No. 2. 

(Prepare same as No. 1.) 

6 lbs. sugar, 

3 lbs. shortening, 
2 doz. eggs, 

2 qts. water, 
8 or 9 lbs. flour, 

4 ozs. Yeast Powder, 
Lemon flavor. 

Sieve Yeast Powder with flour before mixing. 



THE MODERN BAKER. 13 

Jelly Roll, No. 3. 

(Prepare same as No. 1.) 

2 lbs. sugar, 
2 ozs. shortening, 
4 eggs, 
1 pt. milk, 

1 Yi lbs. flour, 

2 ozs. Yeast Powder. 

Sieve Yeast Powder with flour before mixing. 



Jelly Roll, No. 4- 

3 lbs. sugar, 

1 qt. yolk of eggs, 

1 qt. milk, 

4^4 qts. flour, 

5 ozs. Yeast Powder. 

Rub eggs and sugar together, add milk. Sieve 
Yeast Powder with flour thoroughly before mixing. 
Flavor with lemon. The above makes four rolls 
18x25 inches. 



14 THE MODERN BAKER. 

I^ady Fing'ers. 

18 eggs, 

1 Yz lbs. powdered sugar, 
1 Yz lbs. flour, 
Lemon flavor. 

Beat up whites of the eggs very stiff, add sugar, 
and stir while adding the yolks and flour. Sprinkle 
with powdered sugar (sifted). Bake in hot oven. 



Frtiit CaKe, darK. 


4 
2 

4 
6 
8 
1 


lbs. sugar, 

lbs. butter, 

pts. eggs, 

lbs. seedless raisins, 

lbs. curi'ants, 

lb. citron. 


1 
1 


oz. mace, 
oz. cloves, 


2 
2 

V2 

4 

1 


ozs. cinnamon, 
ozs. allspice, 
pt. molasses, 
lbs. flour, 
oz. Yeast Powder. 



Rub butter and sugar together, and add eggs 
slowly. Sieve Yeast Powder with flour before 
using, and add fruit last. A little brandy or sweet 
cider will improve the flavor. Bake in cold oven. 



THE MODERN BAKER. 15 



Fr\iit CaKe, ligHt. 


3>4 


lbs. 


sugar, 


3/2 


lbs. 


butter, 


4 


pts. 


eggs, 


4>^ 


lbs. 


flour, 


4 


lbs. 


seedless raisins, 


4 


lbs. 


currants, 


1 


lb. ( 


citron. 


1 


oz. 


Yeast Powder, 


Mace or lemon flavor. 


Use same 


instructions as dark fruit cake. 


Layer CaKe. 


2 


lbs. 


sugar. 


12 


eggs 


't 


1 


pt. 


milk, 


2^ 


lbs. 


flour, 


2 


ozs 


. Yeast Powder. 



Rub sugar and eggs together tiioroughly and 
add milk. Sieve Yeast Powder with flour before 
mixing. 



16 THE MODERN BAKER. 



Yello-w Layer CaKe. 



1 


lb. 


sugar, 


8 


ozs. butter, 


7 


eggs, 


y2 


pt. 


milk, 


1 


lb. 


6 ozs. flour. 


1 


oz. 


Yeast Power, 


Vanilla flavor. 



(Grease pans, don't dust.) 

Rub sugar and butter together thoroughly; add 
eggs and milk. Sieve Yeast Powder with flour 
before nnixing. Bake quick. 



IVHite Layer CaKe. 

4 lbs. powdered sugar, 

1 1/4 lbs. butter, 

4 lbs. flour, 

1 qt. tgg whites (beaten to froth) 

1 qt. milk, 

2 ozs. Yeast Powder. 
Vanilla flavor. 

Use same instructions as Yellow Layer Cake. 
Bake slow. 



THE MODERN BAKER. 17 



Scotcti 


CaKe. 




2>^ 


■ lbs. 


sugar, 




\% 


lbs. 


butter, 




4 


^gg 


s, 




y, 


pt. 


molasses, 




3 


lbs. 


flour, 




1 


oz. 


soda. 




Cut with 


cutte 


r and wash with 


egg. 


cold oven. 









Bake in 



'Wine CaKe. 

2 lbs. sugar, 
1 % lbs. butter, 
1 4 eggs, 

1 pt. milk, 
2)4; lbs. flour, 

2 ozs. Yeast Powder, 
Flavor with lemon and mace. 

Rub sugar and butter together thoroughly; add 
eggs slowly, and then add milk. Sieve Yeast Pow- 
der with flour before mixing. Sieve powdered sugar 
over them. Bake slow. 



THE MODERN BAKER. 



V/ine Ctip CaKe. 


\% 


lbs. sugar, 


% 


lb. butter, 


2^ 


lbs. flour. 


10 


eggs, 


1 


pt. milk, 


2 


ozs. Yeast Powder, 


Lemon flavor. 


Mix same 


1 as Wine Cal^e. 


Bisctiits, No. 1. 


3 


lbs. flour. 



34 lb. butter or lard, 
2^4 pts. milk, 

1 yi oz. salt, 

2 ozs. Yeast Powder. 

Sieve Yeast Powder with flour before mixing. 

Rcll and cut out with cutter. By washing with egg 

a nice color will be obtained. Bake in a hot oven 
immediately, 



THE MODERN BAKER. 19 



Bisc\iits, No. 2. 

9 lbs. flour, 
1 14 lbs. lard, 
4 ozs. salt, 
3 qts. milk, . 
6 ozs. Yeast Powder. 
Use same instructions as No. 1 . 



Angel Food, No. 1. 


1 


qt. 1 


sgg whites 


1>4 


lbs. 


powdered sugar, 


12 


ozs 


. flour, 


3 


ozs. 


, corn starch, 


1 


oz. 


cream tartar, 


Vanilla flavor. 



Beat up egg whites and ^ lb. sugar; a little 
sugar to be put in at a time. Sieve balance of 
sugar and other ingredients together and mix thor- 
oughly before adding to the egg whites. Bake in 
temperate oven. 



20 THE MODERN BAKER. 

Angel Food, No. 2. 

2 qts. egg whites, 

4 lbs. powdered sugar, 

2 lbs. flour, 

2 ozs. cream tartar, 

4 ozs. corn starch, 

Vanilla flavor. 

Mix same as No. 1. 



Ginger CooKies. 

3 lbs. lard, 

4 qts. molasses, 

2 qts. water, 
8 ozs. soda, 

3 ozs. ginger, 
1 6 lbs. flour 

Bake in hot oven. 



THE MODERN BAKER. 21 

I^emon CooKies. 

8 lbs. sugar, 
4 lbs. butter, 
2 pts. milk, 

20 eggs, 
12 lbs. flour, 

9 ozs. Yeast Powder, 
Flavor with lemon extract. 

Rub sugar and butter together thoroughly; add 
eggs slowly and then mix with milk. Sieve Yeast 
Powder with flour before mixing. Wash with egg 
and bake in hot oven. 



Marble CaKe. 

5 ■ lbs. powdered sugar, 

2y2 lbs. butter, 

2 pts. tgg whites, 

2 qts. sweet milk, 

7 lbs. flour, 

4 ozs. Yeast Powder, 

Vanilla flavor. 

Rub butter and sugar together thoroughly; add 
egg whites and milk. Sieve Yeast Powder with 
flour before mixing. Before baking take one-third 
of the batch and mix with one ounce melted choco- 
ate and a little spice. 



22 THE MODERN BAKER. 



Ctirrant Drop CaKe. 


2 


lbs. 


sugar, 


1 


lb. ] 


lard, 


16 


egg 


s, 


1 Vi pts. 


milk, 


43 


/2 lbs. 


flour, 


2 


ozs 


. Yeast Powder, 


1 


lb. ( 


:leaned currants, 



Flavor with almond extract. 

Mix sugar, lard and eggs together thoroughly, 
and add milk. Sieve Yeast Powder with flour be- 
fore mixing. Put currants in last. Roll on bench 
and cut out. 



Sponge Drop CaKe. 

2^ lbs. sugar, 

1 Yi pts. eggs, 

2 pts. milk, 
18 ozs. butter, 

3 lbs. flour, 

1 Yi ozs. Yeast Powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly; add 
eggs and mix with milk. Sieve Yeast Powder with 
flour before mixing. Drop on dusted pan and bake 
in hot oven. 



THE MODERN BAKER. 23 

Pound CaKe, No. 1. 

1 lb. sugar, 

1 lb. butter,- 

1 pt. eggs, 

1 lb. 2 ozs. flour, 

Lemon flavor, 

Pinch Yeast Powder. 

Rub sugar and butter together thoroughly, add 
eggs slowly, and then add flour. 



Potind CaKe, No. 2. 

3 lbs. granulated sugar, 
2 lbs. butter, 

1 qt. eggs, 
1 qt. milk, 
4>4 lbs. flour, 

4 ozs. Yeast Powder. 

Mix same as No. 1. 



24 THE MODERN BAKER. 

W^hite Loaf CaKe. No. 1. 

1 lb. powdered sugar, 
yi lb. butter, 
y, pt. egg white, 
^ pt. milk, 

1 lb. 5 ozs. flour, 
y2 oz. Yeast Powder, 

Vanilla flavor. 

Rub sugar and butter together thoroughly; add 
Qgg whites slowly until thoroughly nnixed, and then 
add milk. Sieve Yeast Powder with flour before 
mixing. Bake slow. 

AVHite CaKe, No. 2. 

1 y2 lbs. powdered sugar, 

1 lb. butter, 
20 egg whites, 

1 y^ lbs. flour, 
y2 oz. Yeast Powder. 

Beat &%% whites to a froth before mixing; then 
rub thoroughly with sugar and butter. Sieve Yeast 
Powder with flour before mixing. 



THE MODERN BAKER. 25 

Vanilla Wafers. 

1 yi lbs. sugar, 

1 lb. butter, 
6 eggs, 

2 lbs. flour, 

1 oz. Yeast Powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly; add 
eggs. Sieve Yeast Powder with flour before mix- 
ing. Wash with egg; bake in temperate oven. 



Fried CaKes (Sweet DotigKiwits) 

4^ lbs. sugar, 
12 eggs, 
y2 lb. lard, 

3 qts. sweet milk, 
12 lbs. flour, 

5 ozs. Yeast Powder, 

Mace flavor. 

Rub sugar and lard together thoroughly; add 
eggs and milk. Sieve Yeast Powder with flour 
before mixing. 



26 THE MODERN BAKER. 



Dotiglintits, No. 2. 

1 lb. sugar, 
4 ozs. butter, 
4 eggs, 
4 lbs. flour, 

1 qt. milk (good measure 

2 ozs. Yeast Powder, 
Salt, 

Lemon or mace flavor. 



Orange CaKe. 

1 lb. 6 ozs. powdered sugar, 

12 ozs. butter, 

1 eggs, 

1 pt. milk, 

1 lb. 14 oz. flour, 

1 ^4- 02. Yeast Powder, 

Flavor with juice of 2 oranges. 

Rub butter, sugar and eggs together thorough- 
ly; add milk and flour. Sieve Yeast Powder with 
flour before mixing. Bake in Golden Red or square 
tubed cake pan. Turn upside down, ice bottom 
side. Grease pans; don't dust. Bake slow. 



THE MODERN BAKER. 27 

New Year's CaKe. 

2 lbs. sugar, 

1 ^ lbs. butter, 
1 14 qts. milk, 
414 lbs. flour, 

2 ozs. Yeast Powder, 
Small quantity caraway seed. 

Rub butter and sugar together tlioroughly and 
add milk. Sieve Yeast Powder with flour before 
mixing. 



Cocoanut Drop CaKes. 

2 lbs. sugar, 

3 lbs. flour, 
1 14 pts. eggs, 
54 pt. water, 

2 ozs. Yeast Powder, 
Vanilla flavor. 

Sieve Yeast Powder with flour before mixing. 
Grease pans and dust. Dip cakes in shred cocoa- 
nut. 



28 THE MODERN BAKER. 

Lemon Snaps. 

2 lbs. granulated sugar, 

1 lb. butter, 
8 eggs, 
2>< lbs. flour, 

2 ozs. Yeast Powder, 
Lemon flavor. 

Rub butter and sugar together; add eggs slowly 
and mix thoroughly. Sieve Yeast Powder with 
flour before mixing. Bake in cold oven. 



Spring^erle CaKes. 

^ lb. powdered sugar, 
y2 lb. flour, 
2 eggs, 
Anise. 

Beat eggs and sugar stiff, add flour, roll out, 
and make impressions with springerle board. Cut 
and let them lay on pans eight hours. Bake in 
cold oven. 



THE MODERN BAKER. 29 



Golden CaKe. 




1 ^ lbs. sugar, 
1 lb. butter, 




1 pt. milk, 

1 pt. egg yolks, 

1 34 lbs. flour, 

1 oz. Yeast Powder 




Flavor with mace. 




Rub sugar and butter together thoroughly; add 
egg yolks and then add flour. Sieve Yeast Powder 


with flour before mixing. 





Crystal CaKe. 

1 }^ lbs. powdered sugar, 

10 ozs. butter, 

15 egg whites, 

i/^ pt. milk, 

1 % lbs. flour, 

}4 oz. Yeast Powder, 

Lemon flavor. 

Rub sugar and butter together thoroughly; add 
egg whites and milk. Sieve Yeast Powder with 
flour before mixing. 



30 THE MODERN BAKER. 

C\ip CaKes. 

1 lb. sugar, 

6 ozs. lard, 

5 eggs, 

1 54 lbs. flour, 

1 yl pts. milk, 

1 Yz ozs. Yeast Powder. 

Rub sugar, lard and eggs; add milk and flour. 
Sieve Yeast Powder with flour before mixing. 



Ro\igl\ and Ready' CaKe. 

3 lbs. sugar, 

1 yi lbs. butter, 

12 eggs, 

1 qt. milk, 

6 lbs. flour, 

lyi ozs. Yeast Powder. 

Rub butter and sugar together thoroughly; add 
eggs and milk. Sieve Yeast Powder with flour 
before mixing. Drop in granulated sugar, and 
mark with fork. 



THE MODERN BAKER. 31 

German Honey CaKe. 

2y^ lbs. granulated sugar, 

8 eggs, 

y2 gal. honey, 

J4 oz. ammonia (carbonate), 

2 ozs. soda. 
Boil honey with sugar, mixing flour for soft 
dough. Add eggs, ammonia and soda when cooled. 
Use flour for dusting in rolling, and cut with square 
cutter. Bake in temperate oven. 



Ging^er Snaps. 

1 y2 lbs. sugar, 
34 lb. lard. 
1 pt. molasses, 
>^ pt. water, 
1 Yz ozs. ginger, 
3 lbs. flour, 
1 oz. soda. 

Dissolve soda in water. Mix sugar and lard 
together thoroughly. Add molasses, ginger, water 
and flour. Bake in cold oven. 



32 THE MODERN BAKER. 

New YorK LriincH CaKe. 

3 lbs. Sugar, 
2>4 lbs. butter, 
2 doz. eggs, 

1 >2 pts. milk, 

4 lbs. flour, 

25^ ozs. Yeast Powder, 
Vanilla flavor. 

Rub sugar and butter together thoroughly; add 
eggs slowly and then add milk. Sieve Yeast Pow- 
der with flour before mixing. 



StraAvberry SHort CaKe. 

1 lb. butter, 

yi lb. sugar, 

3 eggs, 

1 pt. milk, 

3 lbs. flour, 

3 ozs. Yeast Powder. 

Rub butter, eggs and sugar together thoroughly; 
add milk and a little salt' Sieve Yeast Powder 
with flour before mixing. 



THE MODERN BAKER. 33 



Jelly Scrtiares. 


2 


lbs. 


sugar, 


1 


lb. 


lard, 


1 


pt. 


eggs, 


2 


qts, 


, milk, 


6 


lbs. 


flour, 


3^ 


\ ozs 


. Yeast Powder. 



Rub sugar, lard and eggs together thoroughly 
and add nnilk. Sieve Yeast Powder with flour be- 
fore mixing. Make two layers, putting jelly be- 
tween. Use water icing. Bake in hot oven. 



Silver CaKe. 



3 


lbs. sugar, 


2 


lbs. butter, 


1 


qt. ^gg whites. 


1 


qt. milk, 


4.% 


lbs., flour, 


2K 


ozs. Yeast Powder, 


Var 


iilla Flavor. 



Rub sugar and butter together thoroughly. Add 
eggs slowly, and mix with milk. Sieve Yeast 
Powder with flour before mixing. 



34 THE MODERN BAKER. 

Genuine StinsHine CaKe 

1 ^ lbs. sugar, 

1 lb. butter, 

15 eggs, 

1 pt. milk, 

2>4 lbs. flour, 

1 Yz ozs. Yeast Powder, 

Flavor with lemon extract. 

Rub yolks, butter and sugar together- thorough- 
ly. Add egg whites after beating same to a froth. 
Sieve Yeast Powder with flour before mixing. 



Grand Dticliess CaKe. 

1 lb. sugar, 

Yz lb. butter, 

^ pt. tgg yolks, 

1 yi lbs. flour, 

54 pt. milk, 

1 ^ ozs. Yeast Powder, 

Bake in Wine Cake moulds. 

Rub sugar, butter and eggs together. Add 
milk and flour. Sieve Yeast Powder with flour 
before mixing. 



THE MODERN BAKER. 35 



Vien 


ina 


CaKe. 






2 

1 

10 
4 
3 

3>< 


lbs. sugar, 

lb. butter, 

eggs, 

lbs. flour, 

pts. milk (scant), 

ozs. Yeast Powder. 




Rub 
flour, 
mixing. 


sugar, butter and eggs. Add milk and 
Sieve Yeast Powder with flour before 
Bake in large sheets. 



Fr\iit SticKs. 

4 lbs. granulated sugar, 

2 lbs. lard or butter, 

3 lbs. raisins, 

3 lbs. currants, 
1 pt. molasses, 
1 pt. water, 
8 oz. eggs, 
6 lbs. flour. 
Cinnamon. 

Dissolve soda in water, cream butter and sugar 
together, add eggs, molasses and water. Mix in 
flour then add currants, raisins and spice. Divide 
the dough in 12 equal parts. Roll the parts round 
the length of cake pans, putting 3 pieces in a pan. 
Wash with egg and bake in slow oven. Do not 
flatten down, as they will spread themselves. When 
baked cut into sticks I inch wide. 



36 THE MODERN BAKER. 



Honey CaKes. 

1 ^ qts. honey, 

2 lbs. sugar, 
\j4 ozs. soda, 
6^/i lbs. flour, 
4 eggs. 

J4 pt. water. 

Mix sugar, honey, soda, eggs and water, then 

add 'flour, roll out on bench and cut with 3 inch 

plain cutter. Bake in cool oven and frost when 
baked. 



NeM^ Erig(land Cr\illers. 

1 lb. powdered sugar, 
6 ozs. butter, 
5 eggs, 

1 qt. milk, 

2 ozs. Yeast Powder, 
4^ lbs. flour, 
Vanilla flavor. 

Rub butter and sugar together, add eggs, then 
add milk and flavor; sieve Yeast Powder with flour 
before mixing. Roll out about one-third inch thick, 
cut into strips and twist. Fry in hot lard. 



Pastry Recipes 



THE MODERN BAKER. . 37 



Pastry Recipes. 



Ptiff Paste. 

For Oyster Patties, Tarts, Cream Rolls, etc. 

Take equal quantities of stiff dough 
(ice water and flour) and tough creamery 
butter. Roll out and fold together. Let 
it stand an hour in a cold place and 
then repeat the rolling' and folding; let it 
stand another hour in cold place and re- 
peat the operation a third time. Wash 
with egg when ready to cut. 

P\iff Paste, No. 2. 

One pound flour, 1 pound butter, beat 
up the yolk of 1 egg and put into your 
flour with enough cold water to make a 
stiff paste. Roll out your dough about 
y2 inch thick and place butter in center; 
turn the dough over the butter from all 
sides. Roll 1 inch thick and turn over 
again. Now set away in the ice box for 
15 minutes. Repeat this three times, 
giving it about 10 minutes rest between 
each roll. Put in ice box or cool place 
again for a short time and it will be 
ready for use. 



38 THE MODERN BAKER. 

S^veet Pastry Do\i£(l\ 

Yi lb. granulated sugar, 

1 lb. butter, 

2 eggs, 

y^ pt. water, 
2 lbs. flour, 
M; oz. ammonia. 

Mix all ingredients at one time. This dough 
is used for lining patty pans; also for bottoms of 
meringue and macaroon slices and tarts 



Macaroon Slices. 

1 Yi lbs. granulated sugar, 
6 ^gg whites, 

1 lb. almond paste, 

2 oz. flour. 

Rub well together and spread on a thin sheet 
of sweet pastry dough about y^ inch thick. Bake 
in moderate oven. Cut in penny oblongs when 
cool. 



THE MODERN BAKER. 39 



I^ady LrOcKs, or Cream Rolls. 

Wind a thin strip of puff paste around 
large tin tubes, about the same as for 
cream rolls. Wash with egg and roll in 
granulated sugar. Bake in hot oven. 
Fill with whipped cream. 



Clieese SticKs. 

1 y2 lbs. flour, 

1 oz. Yeast Powder, 

1 oz. salt, 

5 egg yolks. 

Make a dough of the above by adding water, 
making same stiffness as pie dough. Use 15 ozs. 
butter and 6 ozs. cheese to work same as pastry. 
Bake in hot oven. 



40 THE MODERN BAKER. 

Almond "Wafers. 

1 lb. granulated sugar, 
1 lb. almond paste, 
9 egg whites, 
1 oz. flour. 

Spread thin on wafer paper. Bake in cool 
oven.. 



Berlin CaKe. 

1 lb. sugar, 

1 lb. flour, 

^ lb. almond paste, 

^ lb. citron, 

y2 pt. yolks, 

}/2 pt. whites. 

Rub sugar, yolks and almond paste together, 
then beat the whites to a stiff snow and mix the 
whole very light. Lay out with bag and star tube 
in crescent shape. Bake in medium oven and ice 
with orange icing. 



Cocoan\it Kisses. 

Run a meringue mixture through pat- 
ent jumble apparatus. Strew shredded 
cocoanut on top. Bake in cool oven. 



THE MODERN BAKER. 41 

Almond Iceberg's. 

Brown Y^ lb. blanched and shredded 
almonds in oven. When cold add to a 
stiff meringue mixture. Lay out in large 
high drops, rather rough. Dust with 
icing sugar. Bake in cool oven. 



Almond Tarts. 

1 Yi lbs. granulated sugar, 
1 lb. almond paste, 
8 ^gg whites. 

Rub well together and use as filling in patty 
shells made of sweet pastry dough, with a little 
jam in center. Put a thin layer of dough over top. 
Bake in moderate oven. 



42 THE MODERN BAKER. 

Congress Tarts. 

1 lb. granulated sugar, 

1 eggs, 

14 oz. flour, 

y^ lb. chopped almonds. 

Beat a sponge of sugar and eggs, adding flour 
and almonds. Fill this batter in patty pans lined 
with sweet pastry dough. Bake in medium oven. 
Ice with vanilla icing while hot. 



B\itterc\ips. 

y2 lb. granulated sugar, 
y^ lb. almond paste, 
2 ozs. flour. 

Egg yolks enough to m.ake me- 
dium dough. 

Put this mixture between two sheets of puff 
paste. Wash with eggs and strew granulated 
sugar on top. Bake in moderate oven. 



THE MODERN BAKER. 43 

Cliocolate Baisees. 

2 lbs. granulated sugar, 
Yj^ lb. powdered chocolate, 
6 egg whites. 

Boil together. Lay out like finger shape on 
dusted pans. Let dry three hours. Bake in cool 
oven. 



Snovir Balls. 

1 lb. icing sugar, 
1 qt. egg whites, 
y2 oz. Cream Tartar. 

Beat egg whites to stiff froth, adding sugar and 
Cream Tartar. Squeeze through bag and tube on 
paper. Bake in cool oven. Ice bottom and put 
two together to form a ball. 



44 THE MODERN BAKER. 

Fritters. 

1 lb. granulated sugar, 

lj4 qts. milk, 

10 eggs, 

J4 oz. soda. 

^ oz. salt, 

1 Yz lbs. flour. 

Boil milk, then stir in flour. Mix eggs, sugar 
and salt and add to milk and flour. Drop on paper. 



Almond Macaroons. 

1 lb. almond paste, 
5^ lb. granulated sugar, 
y^ lb. powdered sugar. 
Whites of 8 eggs. 

Rub paste and egg whites together thoroughly, 
and add sugar by rubbing hard. Bake in temperate 
oven. 



THE MODERN BAKER. 45 



Macaroon Rings. 

1 lb almond paste, 

1 1/2 lbs. granulated sugar, 

Yj^ lb. flour, 

Egg whites to make a medium 
dough. 

Squeeze out with jumble machine. Bake in 
medium oven. 



Washington Slices. 

1 lb. granulated sugar, 

1 lb. butter, 

9 eggs, 

2>< ozs. Yeast Powder. 

21/4 lbs. flour. 

Roll dough yi inch thick, then roll up like 
jelly roll and cut about y^ inch thick and fry in 
hot grease like doughnuts. 



46 THE MODERN BAKER. 

Apple Fritters. 

Peel carefully and slice your apples, 
soak them in a mixture of powdered 
sugar, lemon juice and brandy. Then 
dip them in the following batter, fry 
them in hot lard and dust with sugar. 

BATTER. 

1 pound flour, 2 eggs, Yi pint salad 
oil, little salt and milk enough to make 
thick batter; almost any kind of fruit can 
be used in place of apples. 



Cocoaniit Macaroons. 

1 lb. cocoanut (fine shred), 
y^ lb. granulated sugar, 
y lb powdered sugar, 
Whites of 8 eggs. 

Rub cocoanut, egg whites and sugar together 
thoroughly. Bake in temperate oven. 



THE MODERN BAKER. 47 

Cream Ptiffs. 

1 pt. water or milk, 

7 ozs. lard, 

12 ozs. flour, 

12 eggs, 

Salt. 

Boil water and lard together until it foams. Add 
flour, and rub eggs with same while still warm, and 
add a little Yeast Powder. Bake 20 minutes in 
hot oven. 

Cream for above: 

1 qt. milk, 
3 eggs, 

6 ozs. sugar, 

2 ozs. corn starch. 

Beat eggs and sugar together. Add milk, 
starch and a little salt. Cook until stiff and flavor 
with vanilla when cool. 



Pie Crust. 

1 lb. flour, 

6 ozs. lard, 

^ oz. Yeast Powder, 

Moisten with water or milk (salt), 



48 THE MODERN BAKER. 

I^emon Pie. 

y2 lb. sugar, 

1 pt. water, 

2 egg yolks, 

1 oz. corn starch. 

Add the grated peel and juice of 2 lemons. 
Set the vessel containing the mixture in a pan of 
boiling water and stir until it thickens. 



C\istard Pie. 

4 ozs. sugar, 
4 eggs, 

1 qt. milk, 

2 ozs. corn starch. 

Beat eggs and sugar together. Stir the mix- 
ture when adding starch. Then add milk and a 
little salt, 



THE MODERN BAKER. 49 

Cocoaiwit Pie. 

Use same ingredients as custard pie, 
and prepare the mixture in the same 
way, adding ]\ lb. grated cocoanut. 



P\impK 


in Pie. 


3 


lbs. sugar, 


22 


eggs, 


y^ 


gal. pumpkin (solid fruit) 


6 


qts. milk, 


% 


lb. bread crumbs (fine), 


2 


lbs. flour, 


2 


ozs. cinnamon, 


1/4 


ozs. ginger, 


3 


ozs. salt. 



Beat whites of eggs separately. Stir balance 
together, then mix. 



50 THE MODERN BAKER. 

Bread and Fancy 
Yeast Baking. 



Compressed Yeast Spong(e. 

The milk or water should be used at 
QS"" Fahrenheit. The shop and the flour 
should also be kept at the same temper- 
ature. The sponge is set in one end of 
the trough; the yeast dissolved in part 
of the liquid, and enough spring wheat 
flour is mixed into all the liquid to make 
a smooth, medium sponge. The sides 
and bottom of the trough must be kept 
scraped, so there will be no flour under- 
neath the sponge to form lumps; then 
dust a little flour on top and close the 
trough. A sponge made of weak flour 
is ready for use as soon as it commences 
to fall. Sponges made of strong flour 
can drop 54 inch, but no more, as they 
will lose their strength if they do. The 
quality of the goods depends, in a great 
measure, on the character of the sponge 
used. 



THE MODERN BAKER. 51 



Sponge. 

y^ pound compressed yeast, 1 gallon 
milk or water, or half of each; strong 
flour enough to make a medium sponge. 
If large sponges are made les^ yeast can 
be used. 



Boston Bro^vn Bread. 

J lb. Graham flour, 
J 'lb. rye flour, 
J lb. wheat flour, 
\ lb. corn meal, 

pt. molasses, 

oz. salt, 
oz. Yeast Powder. 

Mix with water or milk enough to make soft 
dough. Bake 4 hours in cool oven. 



Grat\am Bread. 

2 buckets lukewarm water, 

6 pts. molasses, 

7 ozs. compressed yeast. 

Make medium dough, adding Graham flour. 
Let dough stand until raised light, then work over, 
letting it stand again. 



52 THE MODERN BAKER. 

Malt Bread. 

This kind of bread is made under many different 
names: Mother's Bread, IVIalt Pepto, Malt Cream, 
Mother's Best, etc. 

7 gals, water (90 degrees), 

2>^ lbs. corn flour (dry), 

1 lb. Malt Extract, 

1 y, lbs. salt, 

1 lb. lard, 

10 ozs. compressed yeast, 

80 lbs. flour. 

Observe the following rules: Do not add yeast 
until half the dough is mixed in; add lard when 
dough is at least half mixed. Work dough thor- 
oughly and dry. When well mixed let the dough 
mixer run ten minutes longer. Now put dough 
into the trough to raise. Allow the dough com- 
paratively little space at first in the trough, push- 
ing the board back gradually. In about 3 hours it 
is generally ready to work over. But it wants to 
be good and ripe; say, if you press on it with 
your fingers it must break around that place. In 
3/( hour more it is ready to mould up into loaves. 
Give only light proof in the tins and bake in me- 
dium heat with steam in oven. 

A very good mixture for this kind of bread is 
obtained from 3 parts Minnesota hard spring pat- 
ent, 1 part Kansas patent and 1 part winter wheat 
patent. 



THE MODERN BAKER. 53 

General R.\iles for Using 
Malt Extract. 

As a rule, Malt Extract is not added to the 
sponge, because when added to the sponge it works 
too soon and the dough will always act as if young, 
even when it is almost sour; that nneans it will 
draw large blisters and relax; it does not stand up 
and the loaves will flatten when moulded up. 

When changing brands of flour it may be neces- 
sary to change the usual quantity of Malt Extract. 
If very hard flour is used, proportionately more 
Extract may be taken. 

Don't use Malt Extract by guess, always have 
it carefully and exactly weighed or measured. 

Have it always thoroughly dissolved, or else 
the bread may be streaky. 

Weak yeast may be improved by setting a 
"ferment" with the Malt Extract. For this pur- 
pose dissolve the Extract in about ten times its 
weight of water (about 95 to 100 degrees) and add 
the yeast. 

Fermentation will soon start, and in about an 
hour this ferment may be added with the rest of 
the water to make the dough or set the sponge. 
By this process, however, the amount of sweetness 
otherwise caused by the same quantity of Malt 
Extract in the dough, will be less, and perhaps a 
little sugar may have to be added to certain 
doughs, 



4 teaspoonful Jamaica ginger, 



54 THE MODERN BAKER. 

Salt IVising Bread. 

Solution called "emptyings," 
2 tablespoonfuls of corn meal, 

(not bolted), 
^ teaspoonful granulated sugar, 
y^^ teaspoonful gro. black pepper, 

V 

% teaspoonful B. C. soda, 

}4 pt. sweet milk (scalded). 

Mix or stir thoroughly in a vessel. Set this 
vessel of emptyings into a vessel of warm water or 
steam, keeping same temperature for about 14 
hours, or whenever it is light body and very sour. 
Make a stiff sponge of 4 qts. warm water and 
winter wheat flour, adding emptyings. Leave 
stand until sponge is ripe. Make stiff dough by 
adding 3 qts, water and handful of salt, using 
winter wheat flour. Scale 1 lb. 2 oz.. and grease 
around sides. Let prove one hour. Bake in 
slow oven. This bread does not get as brown on 
top as other bread. 



THE MODERN BAKER. 55 

Cream Bread. 

Also for Queen Loaf, King Loaf and Crimp Crust Bread. 

For a batch of 3 pails at 16 qts. take: 

1 qt. Malt Extract or 4 lbs. 

granulated sugar, 
7 lbs. corn flour (dry), 

2 J/2 lbs. salt, 
4J^ lbs. lard, 

1 lb. compressed yeast, 
150 lbs. all spring patent flour. 

The temperature of this dough should always 
be at least 85 to 90 degrees, even in summer. Let 
dough come up nearly to drop, then knock it down 
and let it come again. Mould up in crimped pans 
at once and don't give full proof. 



Vienna Rolls. 

Take Vienna bread dough, break into 
2-oz. pieces, roll them round and place 
them in cloth-covered boxes. When 
half proved stamp them with a Vienna 
roll stamp and turn them over. When 
three-quarters proved turn them over 
again. Wash them with water and bake 
in steam oven the same as Vienna bread. 



56. THE MODERN BAKER. 

Cinnamon CaKe. 

Make a soft smooth dough out of 6 lbs. 
milk sponge, 1 lb. butter, Vi lb. sugar, 
4 eggs, flavors; let raise twice and scale 
and mould in suitable pieces; let them 
lay for a few minutes and roll out flat, 
about half an inch thick; place them on 
baking pans; wash over with melted but- 
ter; let raise; then strew a mixture of 
powdered sugar and cinnamon on top 
and bake in medium oven. To make 
the cake rich you can place small pieces 
of good butter, three or four inches apart, 
and chopped almonds on top before bak- 
ing. 

Apple, Peachk and Pltim 
CaKe. 

The dough is rolled a little thinner 
than for cinnamon cake, and even slices 
of fruits are laid all over the cake in 
symmetrical rows. Sugar and currants 
are strewn on top. Let raise and bake 
in hot oven. Cream may be used in 
place of the sugar and currants. 



THE MODERN BAKER. 57 

Berry CaKe. 

Proceed the same as for apple cake. 
The berries must be picked and spread 
over the cake. Cream composed of the 
following ingredients is then placed and 
leveled on top of the berries: Scald ^4 
lb. of farina in 2 quarts of boiling milk; 
then add 1 lb. of sugar, 5 yolks of eggs, 
a little yolkaline and flavor. Let raise 
and bake to a light brown. 



Clieese CaKe. 

^ lb. sugar, 6 ozs. butter, 8 eggs, %' 
lb. flour, 4 lbs. pot cheese; cream the 
butter and sugar and gradually work in 
the yolks; beat the whites to a stiff snow; 
thin the cheese with a little milk and mix 
the whole together lightly; then cover a 
pan with a thin sheet of cinnamon cake 
dough and spread the mixture on top; 
wash over with egg; strew a few currants 
on top and bake hot, 



THE MODERN BAKER. 



Batl\ Buns. 

■ Work 1 lb. of coarse sugar into 5 lbs. 
of cinnamon cake dough; break out in 2 
oz, pieces and place them on pans; do 
not mould them; wash over with egg; 
let prove and bake in hot oven. 



Coffee W^reatHs. 

Roll out some cinnamon cake dough 
into long thin strips; braid three together 
and form into a round wreath; set to 
raise; wash with egg; strew coarse sugar 
and chopped almonds on top and bake 
hot. They may also be iced with vanilla 
icing after baking. 



THE MODERN BAKER. 59 



ZMriebacK. 

Roll out the above dough like small 
fingers. Set close together; do not let 
them rise too much; bake light. Let 
stand one day; then cut each biscuit in 
two with a sharp knife. Roast well, 
brown on both sides and dip in cinna- 
mon or vanilla sugar. 



Long C\irrant B\iiis. 

Take above dough, roll out in square 
pieces ^ inch thick and 10 inches wide; 
sprinkle with cinnamon sugar and cur- 
rants; double over from both sides; set 
the cut side up after you cut the whole 
strips in small fingers with the scraper; 
set them close together; allow it to rise; 
bake in good heat and frost thick with 
vanilla icing. 



60 THE MODERN BAKER. 

SdinecKen. 

Roll out same as dough for currant 
buns; sprinkle with currants, cinnamon 
sugar and some chopped almonds; wash 
edges with little egg; make into a roll; 
cut into narrow pieces; set cut side up 
on greased tins; allow it to rise well; 
then bake hot and ice. 



Hot Cross Buns. 

Same dough as above; cut in small 
pieces; round up like biscuit, but when 
half risen press each one down with a 
cross cutter, thus +; wash over with 
butter and dip in coarse or fine sugar; 
set to rise and bake hot, or wash with 
egg, and, when baked, ice them, 



THE MODERN BAKER. 61 

TiirR's Heads. 

Weigh off the above dcugh in pieces, 
about 12 to 14 ozs.; mix in raisins and 
set to rise in buttered Turk's head tins. 
You may sprinkle the moulds in the bot- 
tom with sliced blanched almonds; more 
butter, sugar, citron and eggs may be 
added if not found rich enough. 



Stollen, or Coffee CaKe. 

Work up a suitable quantity of cur- 
rants, raisins and citron with cinnamon 
cake dough; the dough is stiffened up a 
little; let raise once and scale and mould 
in the shape of Vienna bread; then roll 
down the center, lengthwise, with large 
rolling pin; grease the outer edge same 
as for milk rolls; turn over; roll down a 
little more; place them on pans; wash 
with eggs; strew chopped almonds on 
top; bake when three-quarters proved 
and ice while hot. 



62 THE MODERN BAKER. 

Ring and Pretzel CaKe. 

Roll out 5 lbs. cinnamon cake dough; 
place on top 1 lb. butter; fold and roll 
three times, the same as for puff paste; 
then cut off strips and twist them from 
left to right, and place them on pans in 
shape of rings, pretzels, crescents, etc. 
Wash over with eggs; strew chopped 
almonds on top; bake hot and ice while 
warm. It is understood that the dough 
must be kept cool and the goods raised 
in a cool place, otherwise the butter 
will run from the dough. 



Crackers, 
CaKes 

and 

Sweet Goods 



THE MODERN BAKER. 63 

Crackers, Cakes 
CO, Sweet Goods. 



StocK. 

6 ozs. hops (boil 20 minutes 

4 gallons water, 

. 314 lbs. flour, 

Yi gallon malt, 

18 cakes Yeast Foam, 

1 oz soda. 



Icing^. 

12 oz. tgg albumen, 
6 oz. cream tartar, 
2 gallons water, 
72 lbs. sugar. 

MetKocI of Using Kgg Albumen. 

1 8 ozs. tgg albumen is equal to the 
whites of 10 doz. eggs. Use 2 ozs. to 
1 pint of lukewarm water. 



64 THE MODERN BAKER. 

American Fancy. 

1 20 lbs. flour, 
50 lbs. P. sugar, 



36 


lbs. butter, 


2 


gallons eggs, 


6 


gallons milk. 


3 


ozs. lemon, 


1^ 


3 ozs. ^gg color, 


6 


ozs. ammonia, 


6 


ozs. soda. 


Bar Fig and Raspberry. 


100 lbs. flour, 


45 


lbs. P. sugar, 


15 


lbs. butter, 


13 


lbs. lard. 


^y. 


I gallons milk, . 


1 


gallon eggs. 


12 


ozs. soda, 


10 


ozs. ammonia. 


Scotch CaKe. 


60 lbs. flour, 


30 lbs. sugar. 


4 


gallons molasses. 


3 


qts. water, 


1 


lb. soda, 


12 lbs. lard, 


% 


lb. cinnamon. 



THE MODERN BAKER. 65 



Jumble. 






23 lbs. 


sugar, 


12 lbs. 


butter and lard, 


6 


oz. 


Ammonia. 


4 


oz. 


Soda, 


3 


qts. 


eggs, 


7 


qts. 


, sour milk, 


1 


oz. 


lemon, 


5C 


) lbs. 


, flour. 



Banana Bar. 

62 lbs. flour, 

32 lbs. P. sugar, 

18 lbs. butter, 

21/4 gallons eggs, 

1 y^ gallons milk, 

2^^ oz. banana, 

10 oz. ammonia, 

8 oz. soda. 



66 THE MODERN BAKER. 



Graliam "Wafer, 


2 


bbls 


). flour. 


104 lbs. 


graham, 


40 


lbs. 


butter. 


40 


lbs. 


lard, 


80 


lbs. 


P. sugar. 


6 


lbs. 


soda. 


2 


lbs. ammonia, 


8 


gallons molasses, 


15 


gallons hot water. 


Imperial. 






2 


bbls. flour, 


160 lbs. 


C. sugar. 


70 


lbs. 


lard, 


2 


lbs. 


salt. 


10 


gallons water, 


2 


qts. 


glycerine. 


2 


lbs. 


ammonia, 


2 


lbs. 


soda, . 


1 


lb. ( 


:ream tartar. 



THE MODERN BAKER. 67 



Albina Mixed Xmas CaKe. 


196 lbs. flour, 


102 lbs. granulated sugar, 


42 


lbs. lard, 


3 


gallons eggs, 


5% gallons glucose, 


7 


gallons sour milk, 


12 


oz. ammonia, 


18 


oz. soda. 


Mosell. 




60 lbs. flour, 


12 lbs. corn starch. 


52 lbs. P. sugar, 


7 


lbs. butter, 


6 


oz. vanilla. 


6 


oz. lemon, 


1 


oz. egg color. 


1 


oz. tartaric acid, 


3 


oz. soda, 


8 


oz. ammonia. 


3 


gallons eggs. 


1 


gallon water, 



Lay over night on pan. 



68 THE MODERN BAKER. 

Fig Tart. 

110 lbs. flour, 
63 lbs. F. gran, sugar, 
18 lbs. butter, 
3^ gallons eggs, 
4^2 gallons milk, 
3 oz. vanilla, 
iy2 oz. ammonia, 
7^ oz. soda. 



BacKaracK. 



2 


bbls. flour. 


160 lbs. C. sugar. 


84 


■ lbs. butter, 


16 


lbs. lard, 


1 


gallon glucose 


6 


gallons milk. 


4 


gallons eggs. 


2 


lbs. ammonia. 


2 


lbs. soda. 



Vanilla. 



THE MODERN BAKER. 69 



Ginger W^afers. 


1 bbl. flour, 


50 lbs. gran, sugar, 


30 lbs. butter, 


20 lbs. lard, 


2 lbs. ginger. 


1 lb. cinnamon, 


y2 lb. salt, 


% gallon glucose, 


10 gallons molasses, 


1 pt. caramel. 


2 lbs. soda. 


6 qts. water. 


Lay 5 hours before running, then mix 


again. 


Orange Bar. 


80 lbs. flour, 


44 lbs. powdered sugar. 


6 lbs. lard. 


5 gallons eggs. 


6 qts. milk. 


9 oz. ammonia, 


9 oz. cream tartar. 


3 oz. soda. 


4 oz. orange. 



70 THE MODERN BAKER. 



Cocoaniit Snap. 


49 lbs. flour, 


35 lbs. gran, sugar, 


10 lbs. butter and lard, 


2 qts. eggs. 


6 qts. milk, 


10 lbs. cocoanut, 


4 oz. ammonia. 


3 oz. soda. 


Ass'td Jumbles. 


1 bbl. flour, 


1 08 lbs. powdered sugar, 


54 lbs. butter, 


6 gallons milk. 


3 gallons eggs, 


3 oz. lemon. 


12 oz. soda. 


20 oz. ammonia. 



THE MODERN BAKER. 71 



CoQtiettes. 

1 bbl. flour, . 
90 lbs. C. sugar, 
40 lbs. butter, 

1 gal. glucose, 
2^ gallons eggs, 

2 gallons milk, 
20 oz. ammonia, 
10 oz. vanilla. 



I^emon Snaps. 

1 bbl. flour, 

150 lbs. gran, sugar, 
20 lbs. butter. 
20 lbs. lard, 

2 gallons eggs, 
y2 gallon glucose, 
10 oz. lemon, 

12 oz. ammonia, 
5 gallons milk. 



72 THE MODERN BAKER. 



Coffee CaKe. 


1 bbl. flour, 


40 lbs. C. sugar, 


45 lbs. lard, 


3 lbs. ginger, 


13 gallons molasses, 


1 >< gallons water. 


1 oz. wintergreen. 


3}4 lbs. soda. 


Combination Vanilla Bar. 


24 lbs. flour, 


14 lbs. powdered sugar, 


5 lbs. butter. 


3 qts. eggs. 


5 qts. milk, 


2 oz. vanilla. 


3 oz. soda, 


2 oz. ammonia. 



THE MODERN BAKER. 73 



DarK Combination 


Bar. 


18 lbs. 


flour, 




12 lbs. 


powdered . 


sugar, 


2 


lbs. 


butter, 




3 


lbs. 


chocolate, 




2 


qts. 


eggs, 




5 


qts. 


milk, 




2 


oz. 


ammonia. 




2 


oz. 


soda. 





Cliocolate Bar. 


24 


lbs. 


flour. 


8 


lbs. 


C. sugar, 


2% lbs. 


butter, 


5 


lbs. 


chocolate, 


5 


qts. 


molasses, 


1 


qt. 


water. 


2 


oz. 


soda. 



74 THE MODERN BAKER. 

BismarcK. 

70 lbs. flour, 
10 lbs. bu-tter, 
2>^ gallons milk, 
8 oz. soda, 
8 oz. ammonia, 
8 oz. tartaric acid. 



Cream C 


risp. 


122 lbs. flour. 


66 


lbs. powdered sugar, 


18 


lbs. butter. 


6 


lbs. lard, 


7 


qts. eggs. 


4 


gallons milk. 


5 


oz. vanilla, 


18 


oz. soda. 



THE MODERN BAKER. 75 



Vanilla W^afers. 


205 lbs. 


flour, 


125 lbs. 


gran, sugar, 


10 


lbs. 


butter, 


40 


lbs. 


lard. 


2 


gallons eggs, 


12 


gallons milk, 


3 


pts. 


vanilla, 


2 


lbs. 


ammonia, 


2 


lbs. 


soda. 



R.oot Bar. 

60 lbs. flour, 

24 lbs. powdered sugar, 

15 lbs. butter, 

3 qts. eggs, 

1 gallon milk, 

6 oz. ammonia. 



76 THE MODERN BAKER. 



Hig'li Tea 


L. 


■ 260 lbs. flour, 


90 


lbs. powdered sugar, 


42 


lbs. butter. 


3 


gallons eggs. 


4 


gallons hot milk. 


1 


qt. glucose, 


10 


oz. vanilla, 


6 


oz. soda, 


18 


oz. ammonia, 



Oswego. 



Alberts. 

2 bbls. flour, 

80 lbs. gran, sugar, 

56 lbs. butter, 

1 1 gallons hot milk, 

28 oz. soda, 

8 oz. ammonia. 

Mix one hour, break out 15 minutes 
before running, sweat in box over night. 



THE MODERN BAKER. 77 



T Lemon Snaps. 


1 bbl 


. flour, 


24 lbs 


. gran, sugar, 


48 lbs. 


C. sugar, 


20 lbs. 


butter, 


20 lbs. 


, lard, 


3 gallons milk, 


2 gallons eggs, 


1 gall 


on glucose, 


2 oz. 


lemon, 


2 oz. 


vanilla, 


26 oz. 


ammonia. 


16 oz. 


soda, 


16 oz. 


cream tartar. 



Cocoan\it Bar. 

1 10 lbs. flour, 

45 lbs. gran, sugar, 
45 lbs. cocoanut, 
28 lbs. butter, 
5^2 gallons molasses, 
2>^ gallons water, 

2 oz. vanilla, 
8 oz. soda. 



78 THE MODERN BAKER. 



Soft Snap. 




1 bbl. 


flour, 


65 lbs. 


C. sugar, 


30 lbs. 


lard. 


13 gallons molasses, 


3 gallons water, 


4 lbs. 


ginger, 


1 lb. ( 


:innamon, 


1 lb. ; 


salt. 


4 lbs. 


soda. 


Sultanas. 




1 bbl. 


flour, 


50 lbs. 


gran, sugar. 


30 lbs. 


lard, 


7 gallons boiled water, 


2 lbs. 


salt, 


12 oz ; 


soda, 


4 oz. 


ammonia. 


Sultanas. 




2 bbl: 


3. flour, 


70 lbs. 


gran, sugar, 


70 lbs, 


, butter. 


20 gallons boiled milk, 


40 oz. 


ammonia. 


24 oz. 


soda. 



THE MODERN BAKER. 79 



Combination I^emon Bar. 


.122 lbs. flour, 


69 


lbs. powdered sugar. 


18 


lbs. butter, 


6 


lbs. lard. 


7 


qts. eggs, 


4 


gallons milk, 


5 


oz. lemon. 


18 


oz. ammonia. 


BlacK. 




98 lbs. flour, 


55 lbs. powdered sugar, 


13 lbs. butter, 


5 


lbs. lard, 


6 


qts. eggs. 


3 


gallons milk, 


2 


oz. vanilla. 


4 


lbs. chocolate, 


14 


oz. soda. 



80 THE MODERN BAKER. 

Hand Made Sugar CaKe. 

49 lbs. flour, 

22 lbs. powdered sugar, 

1 lbs. butter, 

2 gallons milk, 

1 qt. eggs, 

yi oz. lemon, 

4 oz. soda, 

4 oz. ammonia. 



Crldorado. 

110 lbs. flour, 
63 lbs. gran, sugar, 
18 lbs. lard, 
2 gallons eggs, 
6 gallons milk, 
10 oz. ammonia, 
5 oz. soda, 
Chocolate. 



THE MODERN BAKER. 81 

Vanilla IVafer. 

70 lbs. sugar, 
1 8 lbs. butter, 
1 8 lbs. lard, 
2 gallons eggs, 
5>4 gallons milk, 
12 oz. soda, 
4 oz. ammonia, 
4 oz. cream tartar, 
100 lbs. flour, 
1 qt. vanilla. 



Paris Btiii. 

18 lbs. sugar, 

6 lbs. butter, 

3 qts. eggs, 

6 qts. milk, 

12 oz. cream tartar, 

30 lbs. ^lour, 

1 oz. vanilla. 



82 THE MODERN BAKER. 



Citroi\ Drops. 


18 lbs. sugar, 


8 


lbs. lard, 


2 


qts. eggs, 


6 


qts. milk, 


4 


oz. soda, 


6 


oz. ammonia, 


1 


oz. oil lemon. 


30 lbs. flour. 



Cocoaiixit Bar. 

60 lbs. flour, 
24 lbs. gran, sugar, 
24 lbs. cocoanut, 
12 lbs. butter, 
7 qts. molasses, 

3 qts. eggs, 

4 qts. water, 

5 oz. soda, 

2 oz. vanilla. 



THE MODERN BAKER. 83 

Egg Jtimbles. 

35 lbs, powdered sugar, 

1 lbs. butter, 

1 lbs. lard, 

1 gallon eggs, 

4 gallons milk, 

1 oz. color, 

75 lbs. flour, 

-1 lb. ammonia. 



Ivy Bisctiit. 

4)^ gallons honey, 
434 gallons molasses, 
28 lbs. butter, 
2 gallons eggs, 
4 lbs. soda, 
4 oz. vanilla, 
2^ gallons water, 
1 bbl. flour, 
15 lbs. sugar. 



84 THE MODERN BAKER. 

Ginger Snaps. 

80 lbs. powdered sugar, 

28 lbs. lard, 

10 gallons molasses, 

4 lbs. soda, 

3>^ lbs. ginger, 

1 lb. cinnamon, 

2^ gallons water, 

3 oz. oil lemon, 

1 bbl. flour, 

30 lbs. meal. 



Cliocolate Snap. 

125 lbs. sugar, 
32 lbs. lard, 
1 y2 lbs. ammonia, 
20 lbs. chocolate, 

7 gallons milk, 
1 bbl. flour, 

8 oz. soda. 



THE MODERN BAKER. 85 



I^eb Kticlien. 


2^ 


gallons honey. 


2% 


gallons molasses, 


2 


gallons eggs, 


12 


lbs. sugar. 


8 


oz. ammonia. 


4 


oz. soda. 


2 


lbs. citron, 


. 8 


oz. cinnamon. 


4 


oz. allspice, 


4 


oz. mace. 


12 


lbs. almond nuts, 


5 


drops oil bitter almond. 


70 


lbs. flour. 


Honey CaKe. 


14 


gallons honey, 


7 


lbs. lard, 


1 


gallon eggs, 


3>^ 


lbs. soda. 


10 


oz. ammonia. 


8 


oz. alum. 


4 


oz. tartaric acid, 


6 


qts. water. 


1 


bbl. flour. 



86 THE MODERN BAKER. 



Frosted Creams. 

4 gallons honey, 



8 


gallons molasses, 


7 


lbs. 


, lard, 


3>^ 


: lbs. 


soda, 


10 


oz. 


ammonia, 


8 


oz. 


alum, 


^'A 


^ gallons water, 


1 


bbl, 
>P. 


. flour, 


Fr\iit Drc 




35 


lbs, 


, sugar. 


6 


lbs. 


butter, 


7 


lbs. 


lard. 


1 


gallon eggs, 


3 


qts. 


molasses. 


2>4 


gall 


ons milk. 


8 


oz. 


cinnamon, 


8 


oz. 


mace. 


4 


oz. 


soda. 


4 


oz. 


ammonia. 


15 


lbs. 


raisins. 


10 


lbs. 


currants, 


70 


lbs. 


flour. 



THE MODERN BAKER. 87 

Jersey Biscuit. 

30 lbs. lard, 

8 oz. ammonia. 

1 14 lbs. soda, 

1 2 oz. tartaric acid, 

3 lbs. salt, 

15 lbs. brown sugar, 

5 gallons hot water, 

1 bbl flour. 



Jersey Toast. 


30 


lbs. 


lard, 


10 


lbs. 


corn starch, 


3 


lbs. 


salt, . 


10 


lbs. 


sugar. 


\% 


lbs. 


soda. 


6 


gallons old sponge. 


2 


gallons dough. 


1 


bbl. 


flour. 



88 THE MODERN BAKER. 



DarK CooKies. 


10 


gallons molasses, 


32 


lbs. 


lard. 


4 


lbs. 


soda. 


2>4 


gallons water, 


1 


lb. ( 


:innamon, 


1 


lb. : 


allspice. 


1 


bbl. 
naf 


flour. 


Lemon S 


>s. 


125 lbs. 


sugar, 


34 


lbs. 


lard. 


2 


gallons eggs, 


5 


gallons milk, 


\Y^ 


lbs. 


ammonia, 


8 


oz. 


soda. 


1 


bbl. 


flour. 


Jumble. 




65 


lbs. 


sugar, 


18 


lbs. 


, butter. 


18 


lbs. 


lard. 


2^ 


gallons eggs, 


7 


gallons milk. 


1 


lb. 


ammonia. 


12 


oz. 


soda, 


1 40 lbs, 


, flour. 



THE MODERN BAKER. 89 



Creams. 






65 lbs. 


sugar, 


25 


i or 


30 lbs. lard. 


2 


lbs. 


ammonia, 


1 


lb. 


salt, 


7 


gal] 


Ions water, 


1 


bbl, 


. flour. 


4 


oz. 


tartaric acid. 



Vanilla Bar. 

80 lbs. powdered sugar, 
35 lbs. butter and lard, 

2 gallons eggs, 
10 oz. soda, 

10 oz. ammonia, 
6 gallons milk, 

3 qts. vanilla, 
1 bbl. flour. 



90 THE MODERN BAKER. 

Ctiban Scftiare. 

25 lbs. lard, 

1 Yz lbs. cinnamon, 

10 gallons molasses, 

2y2 lbs. soda, 

y^ gallon water, 

8 oz. powdered licorice, 

3 oz. oil lemon, 

1 bbl. flour. 



Cocoantit Bars. 

65 lbs. powdered sugar, 
30 lbs. butter and lard, 
80 lbs. cocoanut, 

2 gallons eggs, 

3 gallons molasses, 
3 gallons milk, 

10 oz. soda, 

10 oz. ammonia, 

1 bbl. flour. 



THE MODERN BAKER. 91 



Animals. 


40 lbs. sugar, 


24 lbs. lard, 


Yz gallon molasses, 


6 gallons milk, 


18 oz. soda. 


8 oz. ammonia, 


3 oz. lemon. 


1 bbl. flour. 


World's Fair. 


75 lbs. sugar, 


34 lbs. butter and lard, 


1 Yv lbs. soda. 


1 ^ lbs. cream tartar. 


^ gallon glucose. 


1 Yz gallons eggs, 


5 gallons milk, 


3 oz. vanilla. 


1 bbl. flour. 



92 THE MODERN BAKER. 



Base Ball 


I. 




70 


lbs. 


sugar, 


28 


lbs. 


butter and lard, 


\% 


lbs. 


soda. 


1 K lbs. 


cream tartar, 


1 


gall 


on eggs, 


6 


gallons milk, 


34 


gallon glucose, 


1 


bbl. 


flour. 



Taffy Snaps. 

85 lbs. sugar, 

30 lbs. butter and lard, 

2 gallons eggs, 

3 gallons molasses, 
4>4 gallons milk, 

30 lbs. cocoanut, 
6 oz. soda, 
6 oz. ammonia, 
155 lbs. flour. 
(For Fingers use 80 lbs. of sugar. 



THE MODERN BAKER. 93 



Graliam Wafers. 


58 


lbs. brown sugar, 


38 


lbs. lard, 


50 


lbs. graham, 


1 


lb. ammonia, 


2 


lbs. soda. 


2 


lbs. salt. 


4 


gallons water. 


1 


gallon molasses. 


150 lbs. flour, 


Boil sugar. 



Vanilla IVafers. 



70 


lbs. 


sugar, 


18 


lbs. 


butter. 


18 


lbs. 


lard, 


2 


gallons eggs, 


Syi gall 


ons sour milk, 


1 


lb. ; 


soda, 


4 


oz. 


cream tartar. 


2 


qts. 


vanilla, 


100 lbs, 


. flour. 



94 THE MODERN BAKER. 



CnglisH Coffee CaKe. 

65 lbs, sugar, 
16 lbs. lard, 

1 7 lbs. butter, 

2 gallons eggs, 
4>< gallons milk, 
6 oz. soda, 

1 lb. cinnamon, 
. 1 lb. mace, 
120 lbs. flour, 

3 gallons molasses 



Boiled Icing'. 

6 oz. gelatine, 
2>< gallons water, 
2 oz. cream tartar, 
2 oz. tartaric acid, 
2 oz. soda, 
50 lbs. sugar. 



THE MODERN BAKER. 95 



B\itter Scotcli. 


12 


lbs. powdered sugar, 


8 


lbs. butter and lard, 


\% 


pts. eggs, 


3 


qts. molasses, 


^% 


oz. soda, 


3 


qts. water. 


25 


lbs. flour, 


4 


oz. mace, 


1 


oz. lemon, 


1 


oz. vanilla. 


Molasses CaKes. 


6 


gallons molasses, 


15 


lbs. lard, 


5 


dozen eggs, 


2 


lbs. soda, 


1 


lb. ginger. 


2 


oz. lemon, 


1 


gallon water, 


100 lbs. flour. 



96 THE MODERN BAKER. 



Jtist tl\e Thing. 


25 


lbs. butter, 


25 


lbs. lard. 


2 


lbs. soda, 


30 


lbs. powdered sugar, 


8 


gallons honey. 


4 


gallons molasses. 


2 


oz. color, 


1 ]/, gallons eggs, 


yi 


lb. cinnamon, 


1 


bbl. flour. 


CHocolate Snap. 


25 lbs. gran, sugar, 


1 3 lbs. butter and lard, 


5 


dozen eggs, 


6 


qts. milk. 


8 


oz. ammonia, 


4 


oz. soda. 


5 


lbs. chocolate. 


40 lbs. flour, 


1 


oz. vanilla. 



THE MODERN BAKER. 97 



Lremon Snaps. 


\2] 


^ lbs. butter and lard, 


27 


lbs. sugar, 


5 


doz. eggs, 


10 


oz. ammonia, 


4 


oz. soda. 


6 


qts. milk, 


2 


oz. lemon. 


2 


oz. color. 


50 


lbs. flour. 


S\iltanas. 




44 


lbs. sugar. 


IK 


lbs. ammonia, 


4 


gallons milk, 


25 


lbs. lard. 


1 


lb. salt, 


2 


oz. lemon, 


1 


bbl. flour. 



98 THE MODERN BAKER. 



Tea or Star CaKe. 


15 


lbs 


. sugar, 


9 


lbs 


butter and lard. 


% 


gallon eggs, 


4 


oz. 


soda. 


4 


oz. 


cream tartar, 


2 


oz. 


ammonia. 




gal 


[on milk, 


/2 


gallon honey, 




pt. 


glucose, 


/^ 


pt. 


vanilla, 


1>^ 


oz. 


color, 


50 


lbs 


flour. 



BreaKfast Coffee CaKe. 



3 


gallons honey, 


5 


lbs. sugar, 


2 


dozen eggs, 


2>^ 


lbs. lard. 


4 


oz. ammonia. 


10 


oz. soda, 


3 


qts. water, 


45 


lbs. flour. 



THE MODERN BAKER. 99 



Cocoanxit T Bar. 


10 


lbs. 


sugar, 


5 


lbs. 


butter and lard, 


2>^ dozen eggs, 


3 


qts. 


milk, 


2 


oz. 


ammonia 


4 


oz. 


soda, 


1 


gallon honey, 


1 


oz. 


lemon, 


12 


lbs. 


fine cocoanut. 


35 


lbs. 


flour. 



Coffee CaKe. 



gallon honey, 
gallons molasses, 
gallon water, 
lb. ginger, 
lbs. lard, 
lbs. soda, 

45 lbs. flour, 

5 lbs. meal. 



'2 



L.ofC. 



100 THE MODERN BAKER. 

Btitter ScotcH. 

100 lbs. flour, 
50 lbs. sugar, 
44 lbs. butter, 
4 gallons molasses, 
2y2 gallons eggs, 
6>2 qts. milk, 
8 oz. soda, 
4 oz. mace. 
Lemon, vanilla. 



Gratiam Wafer. 

1 bbl. flour, 
25 lbs. butter, 
25 lbs. lard, 
55 lbs. sugar, 
70 lbs. graham, 
1 lb. soda, 
1 lb. ammonia, 
12 oz. mace, 
7 gallons milk, 



THE MODERN BAKER. 101 

ViTorld's Fair Wafer. 

1 bbl. flour, 

75 lbs. soft sugar, 

34 lbs. butter and lard, 



1/4 


lbs. soda, 


1/4 


lbs. cream tartar. 


% 


gallon glucose. 


1>^ 


gallons eggs, 


3 


gallons milk. 


I Scr\iare. 


1 


bbl. flour. 


25 


lbs. lard, 


\% 


lbs. cinnamon, 


10 


gallons molasses. 


2K 


lbs. soda, 


/^ 


gallon water, 


8 


oz. p. licorice, 


3 


oz. oil lemon. 



102 THE MODERN BAKER. 



Jximbles. 


60 lbs. sugar, 


35 lbs. butter and lard, 


2 gallons eggs, 


6 gallons milk, 


1 lb. soda. 


12 oz. ammonia, 


135 lbs. flour, 


Lemon, wintergreen, oil cin- 


namon, oil sweet anise, 


12 oz. mace. 


Cream Bar. 


50 lbs. flour. 


15 lbs. butter, 


27 lbs. granulated sugar, 


1 gallon eggs. 


5 qts. milk, 


4 oz. soda. 


8 oz. vanilla. 



THE MODERN BAKER. 103 

Cocoantit Bar. 

60 lbs. flour, 

42 lbs. granulated sugar, 

12 lbs. butter, 

1 gallon molasses, 

1 gallon milk, 

1 gallon eggs, 

8 oz. soda, 

20 lbs. cocoanut. 



Sponge CaKe. 

80 lbs. flour, 
37 lbs. sugar, 
1 8 lbs. butter, 

1 >4 gallons eggs, 
20 oz. ammonia, 
14 qts. milk, 

2 oz. lemon, 

Dip in powdered sugar. 



104 THE MODERN BAKER. 



People Mix 


• 


45 lbs. 


sugar, 


1 1 lbs. 


butter, 


I I lbs. 


lard. 


2 gall 


ons eggs. 


3 gallons milk, 


8 oz. 


soda, 


8 oz. 


ammonia. 


72 lbs. 


flour, 


Oil wintergreen. 



Spice Jtimbles. 


25 


lbs. sugar. 


23 


lbs. butter and lard; 


6 


gallons molasses, 


3 


gallons milk, 


2 


gallons eggs. 


1 


lb. ammonia. 


1 


lb. soda, 


135 lbs. flour. 



THE MODERN BAKER. 105 

T Snaps. 

85 lbs. sugar, 

30 lbs. butter and lard, 

2 gallons eggs, 

3 gallons molasses, 
^yi gallons milk, 

30 lbs. cocoanut, 
155 lbs. flour. 
6 oz. soda, 
6 oz. ammonia, 
Lemon. 



Vanilla Bars. 

42 lbs. sugar, 
2 lbs. butter, 
9 lbs. lard, 
1 gallon eggs, 
8 qts. milk, 
6 oz. ammonia, 
4 oz. soda, 
80 lbs. flour. 
Vanilla. 



106 THE MODERN BAKER. 



Orange Fing 


[ers. 


75 lbs. 


powdered sugar. 


17 lbs. 


butter. 


18 lbs. 


lard, 


3 gallons eggs, 


5>^ gallons milk, 


140 lbs. 


flour, 


l^lbs. 


ammonia, 


Orange 


and coloring. 


Vanilla IVafers. 


100 lbs. 


sugar, 


20 lbs. 


butter. 


20 lbs. 


lard, 


2y2 gallons eggs, 


l^lbs. 


soda, 


1 y4 oz. 


ammonia, 


140 lbs 


. flour, 


1 qt. 


vanilla. 



THE MODERN BAKER. 107 



English Coffee CaKe. 


75 


lbs. 


sugar, 


16 


lbs. 


lard. 


16 


lbs. 


butter, 


2 


gallons eggs, 


3 


gall 


ons molasses. 


^Yz gall 


ons milk. 


6 


oz. 


soda, 


6 


oz. 


ammonia. 


1 


lb. ( 


:innamon, 


1 


lb. ] 


Tiace. 


Animals. 






42 


lbs. 


sugar, 


20 


lbs. 


corn starch, 


12 


lbs. 


butter, 


12 


lbs. 


lard, 


2 


qts. 


eggs. 


\y^ 


lbs. 


soda. 


\y2 


lbs. 


cream tartar, 


by. 


gallons milk, 


Boil milk, 


1 


bbl 


. flour. 



108 THE MODERN BAKER. 



AlpHabets. 




30 


lbs. 


sugar, 


20 


lbs. 


butter. 


10 


lbs. 


lard, 


12 


oz. 


cream tartar, 


12 


oz. 


soda, 


8 


oz. 


ammonia, 


t% 


gallons milk, 


1 


bbl. 


flour. 


Boil 


I milk. 


Mint Drops. 




20 


lbs. 


sugar. 


7 


lbs. 


butter, 


7 


qts. 


eggs, 


ty2 qts 


. milk, 


1^ 


oz. 


ammonia, 


26 


lbs. 


flour, 


Peppermint oil. 



THE MODERN BAKER. 10^ 



Lemon Snaps. 



130 lbs. sugar, 
2 gallons eggs, 
4>^ gallons milk, 
30 lbs. lard, 
8 lbs. butter, 
1 14- lt>s. ammonia, 
1 bbl. flour. 



Frosted Creams. 

13 gallons molasses, 
2}4 gallons water, 
1 lbs. lard, 
3yi oz. soda, 
8 oz. alum, 
4 oz. lemon. 



Imperial. 

80 lbs. sugar, 

30 lbs. butter and lard, 

1 }i gallons glucose, 

1 j4 lbs. ammonia, 

8 oz. mace, 

5 gallons milk, 

Lemon or vanilla. 



110 THE MODERN BAKER. 



Oatmeal "Wafers. 


45 


lbs. 


B. sugar. 


30 


lbs. 


lard, 


15 


lbs. 


butter. 


45 


lbs. 


oatmeal. 


4 


gallons sponge, 


5 


gallons dough, 


• ■ 1^ 


lbs. 


salt. 



1 % lbs. soda, 
3 gallons molasses, 
1 bbl. flour, 
Lemon and vanilla. 



Btitter Scotchk. 

50 lbs. sugar, 

44 lbs. butter, 

4 gallons molasses, 

2>^ gallons eggs, 

6>4 qts. milk, 

10' oz. soda. 

4 oz. mace, 

100 lbs. flour, 

Orange and lemon. 



THE MODERN BAKER. Ill 



CHocolate Maple. 


37 


lbs. honey, 


% 


gallon eggs, 


7 


lbs. lard. 


6 


lbs. butter, 


4 


oz. soda. 


1 


oz. alum, 


\% 


gallons water. 


3 


oz. vanilla, 


Lay over night. 


Corn Meal Wafers. 


48 


lbs. powdered sugar, 


12 


lbs. butter, 


12 


lbs. lard, 


20 


oz. ammonia, 


12 


oz. soda. 


6 


gallons water. 


60 


lbs. yellow corn meal, 


1 30 lbs. flour. 



112 THE MODERN BAKER. 

Grandma CooKies. 

75 lbs. sugar. 
30 lbs. lard, 
1 gallon eggs, 
8 oz. ammonia, 
1 lb. soda, 
1 gallon glucose, 
4>^ gallons, water, 
Yz lb. mace, 
3 oz. lemon, 
1 .bbl. flour. 



DarK CooKies. 

1 1 gallons molasses, 
2 gallons water, 
28 lbs. lard, 
3>4 lbs. soda, 
2 lbs. ginger, 
1 bbl. flour, 
Lemon. 



THE MODERN BAKER. 113 



Crystal ^Wafers. 


60 lbs. sugar, 


12 lbs. butter, 


2 


gallons molasses, 


3 


gallons milk, 


8 


oz. soda, 


8 


oz. ammonia, 


1 


gallon eggs, 


80 lbs. flour. 


Dip in white sugar. 


Tiitti Fr\itti. 


42 


lbs. flour, 


30 


lbs. sugar. 


12 


^ lbs. butter. 


2 


gallons milk, 


1 


gallon eggs, 


4 


oz. ammonia. 


3 


oz. soda. 


Dip 


) in powdered sugar. 



114 THE MODERN BAKER. 



I^ady^ Fing'ers. 


37 lbs. 


sugar, 


9 


lbs. 


butter, 


9 


lbs. 


lard, 


8 


oz. 


ammonia, 


8 


oz. 


soda, 


4 


qts. 


eggs. 


12 


qts. 


milk. 


72 lbs. 


flour, 


Lemor 


1. 



Cocoaiwit Caramels. 

60 lbs. powdered sugar, 



45 


lbs. 


butter. 


2 


gallons honey, 


2 


gallons molasses. 


14 


qts. 


eggs, 


4 


qts. 


water. 


10 


oz. 


soda. 


10 


lbs. 


cocoanut. 


100 lbs. 


flour. 


2 


oz. 


mace. 


Dip 


1 in cocoanut. 



THE MODERN BAKER. 115 



Ass'td CaKes and Jumbles. 


52 


lbs. sugar, 


20 


lbs. butter. 


10 


lbs. lard, 


2 


qts. glucose. 


2 


gallons eggs. 


20 


qts. milk, 


12 


oz. ammonia, 


10 


oz. soda, 


125 lbs. flour, 


Lemon. 


Cocoa Bars. 


45 


lbs. gran, sugar, 


24 


lbs. butter, 


10 


qts. eggs. 


6 


qts. honey. 


8 


qts. molasses. 


8 


oz. ammonia. 


8 


oz. soda. 


2y2 qts. milk, 


20 


lbs. cocoanut. 


100 lbs. flour. 



116 THE MODERN BAKER. 



Egg Jtimbles. 




35 lbs. powdered sugar, 




10 lbs. butter, 




10 lbs. lard, 




17 qts. milk. 




4 qts. eggs, 




1 lb. ammonia. 




75 lbs. flour, 




2 oz. tumeric. 




Stra-wberry CaKe. 


• 


37 lbs. sugar, 




18 lbs. butter, 




4 gallons milk, 




1 Yz gallons eggs; 




1 lb. ammonia. 




80 lbs. flour, 




2 oz. tumeric. 





Strawberry, 



THE MODERN BAKER. 117 



Grandma's 


CooKies. 


10 gallons molasses, 


36 lbs 


. lard, • 


3 lbs 


• ginger, 


1 lb. 


cinnamon. 


4>4 lbs 


.. soda. 


10 qt^ 


5. water. 


1 bb] 


I. flour. 


Vanilla W^afers, No. 2. 


65 lbs. 


flour, 


50 lbs. 


powdered sugar, 


26 lbs. 


butter, 


1 gallon eggs, 


13 qts. 


milk. 


12 oz. 


soda. 


Cliocolate 'Wafers. 


56 lbs.' 


flour. 


50 lbs. 


powdered sugar. 


20 lbs. 


butter. 


1 gallon eggs, 


10 lbs. 


chocolate. 


9 qts 


milk, 


6 oz. 


soda, . 


4 oz. 


vanilla. 



118 THE MODERN BAKER. 



Lemoin AVafers. 


80 


lbs. 


sugar, 


20 


lbs. 


butter, 


20 


lbs 


lard, 


^% 


gallons eggs, 


5 


gallons milk, 


8 


oz. 


soda. 


4 


oz. 


ammonia. 


IOC 


)lbs 
cai 


flour. 


Swiss Ma 


*oons. 


6 


lbs 


powdered sugar, 


3 


lbs. 


cocoanut, 


2^4 


lbs. 


flour. 


3 


pts. 
isct 


egg whites. 


Jersey Bi 


lit. 




bbl. 


flour. 




lb. 


ammonia. 




lb. 


soda. 




lb. 


salt, 




lb. 


acid, 


10 


lbs. 


sugar. 


7K 


gallons hot water, 


30 


lbs. 


lard. 



THE MODERN BAKER. 119 

Banana Fing^ers. 

36 lbs. powdered sugar, 

8 lbs. butter, 

8 lbs. lard, 

6 qts. eggs, 

12 qts. milk, 

12 oz. soda, 

5 oz. ammonia. 

76 lbs. flour. 

Banana to suit taste. 



Cocoantit Gems. 

lyi. gallons molasses (best), 

2y2 lbs. butter, 

2y2 lbs. lard, 

7>4 lbs. powdered sugar, 

1 qt. eggs, 

1 oz. acid, 

5 oz. soda, 

4 lbs. cocoanut 

25 lbs. flour. 



120 THE MODERN BAKER. 



Raisin Wafers. 


35 lbs. flour, 


25 lbs. sugar, 


1 5 lbs. butter and lard, 


6 


oz. ammonia, 


4 


oz. soda, 


. 4 


oz. cinnamon, 


4 


oz. allspice. 


2 


oz. mace. 


1 


gallon eggs, 


6 


qts. milk. 


Cocoa Wafers. 


25 


lbs. sugar, 


7> 


^ lbs. butter. 


7> 


^ lbs. lard. 


1 


gallon eggs. 


6 


oz. ammonia, 


4 


oz. soda. 


2 


oz. alum. 


6 


qts. milk, 


8 


lbs. cocoanut (fine), 


32 


! lbs. four. 



THE MODERN BAKER. 121 



Macaroon Fingers. 

50 lbs. flour, 
30 lbs. granulated sugar, 
3 gallons eggs, 
2 oz. soda, 
. 2 oz. salt, 

1 % oz. cream tartar, 

1 oz. acid, 

6 oz. vanilla, 

1 qt. glucose, 

1 3 lbs. 4X powdered sugar. 

Put in soda 15 minutes before flour, put pow- 
dered sugar in with flour. 



Honer Ntits. 

1 gallon nnolasses, 

1 gallon honey, 
4 oz. ammonia, 

2 oz. soda, 

4 oz. cinnamon, 
2 oz. cloves, 
2 oz. mace, 

4 dozen eggs, 

i^ oz. oil bitter almond, 

1 lb. citron, 

2 oz. lemon, 

5 lbs. sugar, 
34 lbs. flour, 



122 THE MODERN BAKER. 

Grandma CooKies, No. 2. 

y, bbl. flour, 

40 lbs. sugar, 

18 lbs. lard, 

3 qts. eggs, 

12 oz. ammonia, 

4 oz. soda, 

2^ gallons water, 
Lemon. 



I^ady Fing'ers» No. 2. 

30 lbs. sugar, 

15 lbs. butter and lard, 

1 gallon eggs, 

8 oz. ammonia, 

4 oz. soda, 

6 qts. milk, 

53 lbs. flour. 

Lemon. 



THE MODERN BAKER. 123 



Cocoa Bars, No. 2. 

30 lbs. Hour, 
24 lbs. sugar, 
6 lbs. butter, 
2 qts. molasses, 
2 qts. milk, 
4 oz soda, 
10 lbs. cocoanut, 
2 qts. eggs. 



Cxtra Oin^er Snaps. 

6 gallons molasses. 



^% 


lbs 


. butter. 


2>^ 


lbs 


. lard, 


7/2 


lbs. 


powdered sugar, 


2 


oz. 


acid, 


5 


oz. 


soda. 


5 


oz. 


ginger. 


3 


oz. 


cinnamon, 


1 


qt. 


water, 


25 


lbs 


. flour. 



124 THE MODERN BAKER. 

Vanilla Scttiares. 

1 bbl. flour, 

100 lbs. soft A. sugar, 

30 lbs. lard, 

5 qts. milk, 

2>^ gallons eggs, 

12 oz. soda. 

8 oz. cream tartar. 

Put cream tartar in flour. 



England Ginger 


Snaps 


1 bbl, 


. flour. 




45 lbs. 


butter, 




45 lbs. 


powdered sug 


;ar. 


1 lb. ; 


soda, 




1 lb. 


cinnamon. 




4 oz. 


lemon, 




3 lbs. 


ginger, 




1 gallon water. 





10 gallons molasses. 



THE MODERN BAKER. 125 



Rifle Nuts. 




60 lbs. 


flour. 


20 lbs. 


butter, 


30 lbs. 


brown sugar, 


1 


gal] 


Ion eggs, 


3 


gallons molasses, 


3 


oz. 


mace, 


3 


oz. 


cinnamon. 


4 


oz. 


soda. 



Coffee CaKes. 


40 lbs. 


sugar, 


1 4 lbs. 


butter and lard, 


3 


qts. 


eggs, 


5 


qts. 


molasses, 


9 


qts. 


water, 


8 


oz. 


ammonia. 


6 


oz. 


mace, 


6 


oz. 


cinnamon, 


60 lbs. 


flour. 



126 THE MODERN BAKER. 

Currant CaKes. 

30 lbs. sugar, 

15 lbs. butter and lard, 

1 gallon eggs, 

6 oz. ammonia, 
4 oz. soda, 

7 quarts water, 
50 lbs. flour. 
Lemon. 



Cream Bars. 

25 lbs. flour, 
ly, lbs. butter, 
13>^ lbs. sugar, 
2 qts. eggs, 
2>^ qts. milk, 
2 oz. soda, 
4 oz. vanilla. 



THE MODERN BAKER. 127 



Golden Wafers. 


130 lbs. 


flour, 


66 


lbs. 


yellow corn meal. 


12 


lbs. 


lard, 


12 


lbs. 


butter, 


48 


lbs. 


powdered sugar, 


1 V^ lbs. 


ammonia, 


V^ 


lb. 


soda. 


6 


gall 


ons hot water. 


Honey CaKes. 


14 


gallons honey, 


1 


gallon eggs, 


7 


lbs. 


lard, 


3>^ 


lbs. 


soda. 


. 14 


oz. 


ammonia. 


7 


oz. 


alum, 


4 


oz. 


acid. 


1 


bbl. 


flour, 


7 


qts. 


water. 



128 THE MODERN BAKER. 



Frosted Creams. 


1 

11 

4 

10 

7 


bbl flour. 

gallons N. 0. molasses, 

gallons honey, 

qts. water, 

lbs. lard, 

lbs. soda. 


14 
8 


oz. ammonia, 
oz. alum. 


I^emon Snaps. 


24 lbs. powdered sugar, 
12 lbs. butter, 
8 dozen eggs, 


8 oz. ammonia, 
36 lbs. flour. 


Assorted Jumbles. 


60 
30 
2 
3 


lbs. soft A. sugar, 
lbs. butter and lard, 
gallons eggs, 
gallons milk. 


12 oz. ammonia, 
8 oz. soda, 
Lemon oil, 
105 lbs. flour, 


If too rich, 


add more flour. 



THE MODERN BAKER. 129 



Oatmeal Wafers. 






115 lbs. flour, 






27 


lbs. oatmeal, 






38 


lbs. brown sugar, 






12 


oz. ammonia, 






14 


oz. soda, 






12 


oz, lard, 






1 


lb. salt, 






18 


qts. hot water. 




Graliam Wafers. 






1 


bbl. strong flour. 






1 


bbl. Graham flour. 






80 


lbs. brown sugar, 






4 


gallons molasses, 






12^ gallons hot water, 






30 


lbs. butter, 






30 


lbs. lard, 






4 


-lbs. chocolate, 






2 


lbs. ammonia, 






1 


lb. vanilla. 






6 


oz. mace, 






2 


lbs. soda, 




Melt 


lard, butter and chocolate together, 


put 


soda in one gallc 


m of hot water and add after 


the 


dough is 


well mi 


ixed, bake in small forms; bake in 


hot oven 


on iron 


pans. 





130 THE MODERN BAKER. 

Vanilla Wafers. 

50 lbs. powdered sugar, 
15 lbs. butter, 
15 lbs. lard, 

2 gallons eggs, 

3 gallons milk, 
12 oz. ammonia, 
8 oz. soda, 

4 oz. alum, 

1 qt. vanilla, 
70 lbs. flour. 



Gratiam Wafers. 

130 lbs. flour, 
70 lbs. Graham. 



60 lbs. standard A. sugar, 

34 lbs. lard, 

4 qts. ferment, 

4 qts. molasses, 

24 qts. hot water, 

1 Yz lbs. soda, 

1 Yz lbs. ammonia, 

3 lbs. salt, 

6 oz. tartaric acid. 



THE MODERN BAKER. 131 



GraHam "Wafers. 


150 lbs 


flour, 


50 


lbs. 


Graham, 


50 


lbs. 


yellow sugar, 


20 


lbs. 


butter. 


20 


lbs. 


lard, 


12 


oz. 


ammonia, 


2% 


lbs. 


soda, 


4 


oz. 


tartaric acid, 


4 


qts. 


molasses, 



26 qts. hot water. 

S\igar CooKies. 

6 lbs. flour, 
3 lbs. sugar, 
^ lbs. lard and butter, 
Pt. eggs, 
oz. ammonia, 
4. oz. soda, 
^ qt. milk, 
Lemon. 



132 THE MODERN BAKER. 

Ginger CooKies. 

6 lbs. flour, 





qt. 


molasses, 


^% 


lbs 


. lard, 


\% 


oz. 


soda. 


Yi 


pt. 


water. 


T^ 


oz. 


ginger, 


Ler 


oz. 
non. 

:es, 


ammonia, 


Fr\iit Slic 


» 


1 


qt molasses, 


2 


lbs 


currants, 


3 


lbs 


crumbs, 


4 


lbs 


flour, 


1 


oz. 


soda. 


% 


pt. 


eggs, 


% 


pt. 


water. 


Cin 


nam 


on, ginger, allspice 


Icing for 


e Above. 


35 


lbs 


. sugar, 


IK 


gallons water, 


8 


oz. 


gelatine. 


6 


oz. 


cream tartar, 


2 


oz. 


vanilla, 


% 


pt. glycerine. 



THE MODERN BAKER. 133 



Princess CaKe. 


5 lbs. sugar, 


2]/^ lbs. butter, 


2 qts. tgg whites. 


2 qts. milk. 


4 oz. cream tartar, 


2 oz. soda, 


6 lbs. flour. 


Macaroons. 


5 lbs. sugar (gran, or powdered) 


5 lbs. almond paste, 


2 qts. %gg whites. 


Sponge CaKe. 


4 dozen eggs. 


5 lbs. sugar. 


5 lbs. flour. 


1 oz. ammonia. 


Vanilla. 



134 THE MODERN BAKER. 

BlacK Frtiit CaKe. 

5% lbs. sugar. 

7 lbs. raisins, 

7 lbs. currants, 

2 lbs. citron, 
3}4 oz. cloves, 
3}4 oz. allspice, 
3}4 oz. cinnamon, 

1 ^ oz. soda, 

3 dozen eggs, 
3^ pts. milk, 

2 pts. molasses, 
514 lbs. butter, 

^ pt. brandy, 
9 lbs. flour, 

5 lbs. nuts. 

Coffee CaKe. 

40 lbs. powdered sugar, 

25 lbs. butter, 

25 lbs. lard, 

3^ lbs. cinnamon, 

}4 lb. ginger, 

1 j4 gallons eggs, 

6 gallons honey, 

4 gallons molasses, 

2 lbs. soda, 
1 bbl flour. 



Icin^. 



THE MODERN BAKER. 135 



72 lbs. sugar, 

2 gallons water, 

12 oz. gelatine, 

8 oz. cream tartar, 

1 lb. cocoa butter, 

1 pt. glycerine, 

4 oz. vanilla or 2 oz. lemon. 



>Vhiite Mountain CaKe, 

12 lbs. sugar, 

7 lbs. butter, 

3 qts. egg whites, 

3 qts. milk, 

7 oz. yeast powder, 

14 lbs. flour, 



VVTHite CaKe. 



3 lbs. sugar, 

3 lbs. butter, 

4 lbs. flour, 

3 qts. egg whites, 
1 oz. yeast powder. 



136 THE MODERN BAKER. 

Ginger Wafers. 

1 bbl. flour, 

40 lbs. powdered sugar, 
25 lbs. butter, 
25 lbs. lard, 

2 lbs. ginger, 

1 lb. cinnamon, 
1 oz. orange, 
1 oz. lemon, 
13 gallons molasses, 
4 lbs. soda. 



Honey Goods. 

165 lbs. honey, 
5 lbs. lard, 
2j4 gallons eggs, 
1 gallon sour milk, 
18 oz. ammonia, 
1 6 oz. cream tartar, 
3>^ lbs. soda, 
1 bbl. flour. 

Lay over night for French bars; one to two 
hours for other goods. 



THE MODERN BAKER. 137 



Ctip CaKe. 




12 lbs. 


sugar, 


8 


lbs. 


butter, 


4 


qts. 


eggs, 


4 


qts. 


milk, 


4 


oz. 


soda, 


8 


oz. 


cream tartar. 


20 lbs. 


flour. 


Drop CaKes. 


60 lbs. 


granulated sugar, 


35 lbs. 


butter, 


V2 


gallon glucose, 


5 


qts. 


eggs, 


6 


gallons sweet milk, 


8 


oz. 


ammonia. 


8 


oz. 


cream tartar. 


8 


oz. 


soda, 


90 lbs. 


flour. 



138 THE MODERN BAKER. 

Vanilla Wafers. 

75 lbs. powdered sugar, 

34 lbs. butter, 

1 lbs. lard, 

1 % lbs. vanilla. 

y2 gallon glucose, 

2>^ gallons eggs, 

454; gallons milk, 

5 oz. ammonia. 

16 oz. soda, 

112 lbs. flour. 



ew YorK Joe Orange 


Bar. 


19 


lbs. 


flour, 




13 


lbs. 


powdered sug; 


ar, 


6 


qts. 


eggs, 




2y2 


pts, 


, water. 




1 


oz. 


orange. 




% 


oz. 


^gg color. 




6 


oz. 


ammonia. 





INDBX 



THE MODERN BAKER. 141 



Cake Recipes. 

Angel Food 19 

Angel Food 20 

Berlin Cake •. 9 

Biscuits .' 18 

Biscuits 19 

Centennial Cake 8 

Cocoanut Cake 10 

Cocoanut Drop Cake 21 

Crystal Cake 29 

Cup Cake 30 

Currant Drop Cake 22 

Doughnuts 26 

Doughnuts (Sweet) 25 

Doughnuts (New England) 36 

Fried Cakes 25 

Fruit Cake (Dark) 14 

Fruit Cake (Light) 15 

Fruit Sticks 35 

Ginger Cookies 20 

Ginger Snaps 31 

Golden Cake 29 

Grand Duchess Cake 34 

Honey Cake 31 

Honey Cake 36 

Jelly Roll No. 1 12 

Jelly Roll No. 2 12 

Jelly Roll No. 3 13 

Jelly Roll No. 4 13 

Jelly Squares 33 



142 THE MODERN BAKER. 

Lady Fingers 14 

Layer Cake 15 

Layer Cake 16 

Leaf Cake 7 

Lemon Cakes 8 

Lemon Cookies . . 21 

Lemon Snaps 28 

Leopard Cake 9 

Marble Cake 21 

New England Crullers 36 

New Year's Cake 26 

New York Lunch Cake 32 

Orange Cake 26 

Paris Cakes 10 

Pound Cake No. 1 23 

Pound Cake No. 2 23 

President Cake 6 

Raisin Cake 7 

Rough and Ready Cake 30 

Scotch Cake 17 

Scotch Short Cake 11 

Sheet Cake 11 

Silver Cake 33 

Sponge Drop Cake 22 

Springerle 28 

Strawberry Short Cake 32 

Sugar Cakes No. 1 5 

Sugar Cakes No. 2 5 

Sunshine Cake 34 

Vanilla Wafers 25 

Vienna Cake 35 



THE MODERN BAKER. 143 

White Cake 24 

White Layer Cake 16 

White Loaf Cake 24 

Wine Cake 17 

Wine Cup Cake 18 

Yellow Layer Cake 16 

Zephyr Cake 6 



144 THE MODERN BAKER. 

Pastry Recipes. 

Almond Icebergs ., 41 

Almond Macaroons 44 

Almond Tarts 41 

Almond Wafers 40 

Apple Fritters 46 

Berlin Cake 40 

Butter Cups 42 

Cheese Sticks 39 

Chocolate Baisees 43 

Chocolate Kisses 40 

Cocoanut Macaroons 46 

Cocoanut Pie 49 

Congress Tarts 42 

Cream Puffs 47 

Cream Rolls .^ 39 

Custard Pie 48 

Fritters 44 

Lady Locks 39 

Lemon Pie 48 

Macaroons 44 

Macaroon Rings 45 

Macaroon Slices 38 

Macaroons (Cocoanut) 46 

Pastry Dough 38 

Pie Crust 47 

Puff Paste 37 

Puff Paste 37 

Pumpkin Pie 49 

Snow Balls 43 

Washington Slices 45 



THE MODERN BAKER. 145 

Bread and Fancy Yeast 
Baking. 

Apple Cake 56 

Bath Buns 58 

Berry Cake 57 

Boston Brown Bread 51 

Cheese Cake 57 

Cinnamon Cake 56 

Coffee Cake 61 

Coffee Wreaths 58 

Compressed Yeast Sponge 50 

Cream Bread 55 

Currant Buns 59 

Graham Bread 51 

Hot Cross Buns 60 

Malt Bread 52 

Malt Extract (Directions) 53 

Peach Cake 56 

Plum Cake 56 

Pretzel Cake 62 

Ring Cake 62 

Salt Rising Bread 54 

Schnecken . .' 60 

Sponge 51 

Stollen ■. . .61 

Turks' Heads 61 

Vienna Rolls ' 55 

Zwieback 59 



146 THE MODERN BAKER. 

Crackers* Cakes and 
Sweet Goods. 

Alberts ' 76 

Albina Mixed Cake 76 

Alphabets 108 

Animals 91 

Animals 107 

Assorted Cakes and Jumbles 115 

Backarack 68 

Banana Bar 65 

Banana Fingers 119 

Bar Fig and Raspberry 64 

Base Ball 92 

Bismarck 74 

Black 79 

Breakfast Coffee Cake 98 

Butter Scotch 95 

Butter Scotch 100 

Butter Scotch 110 

Chocolate Bar ; 73 

Chocolate Maple , Ill 

Chocolate Snap ' 84 

Chocolate Snap 96 

Chocolate Wafer..., 117 

Citron Drops 82 

Cocoa Bars 115 

Cocoa Bars 123 

Cocoa Wafers . . •. 120 

Cocoanut Bar ,. 77 

Cocoanut Bar 82 

Cocoanut Bar 90 

Cocoanut Bar 103 



THE MODERN BAKER. 147 

Cocoanut Caramels 114 

Cocoanut Gems 119 

Cocoanut Snap 70 

Cocoanut T Bar 99 

Coffee Cake 72 

Coffee Cake 99 

Coffee Cake 125 

Coffee Cake 134 

Coffee Cake (Breakfast)- 98 

Coffee Cake (English) 94 

Coffee Cake (English) 107 

Combination Bar 73 

Cookies 88 

Cookies (Dark) 112 

Cookies (Ginger) , 132 

Cookies (Grandma's) , 1 12 

Cookies (Grandma's) 117 

Cookies (Grandma's) 122 

Croquettes 71 

Corn Meal Wafer Ill 

Creams 89 

Cream Bar 102 

Cream Bar 126 

Cream Crisp 74 

Crystal Wafer 1 13 

Cuban Square 90 

Cuban Square 101 

Cup Cake 137 

Currant Cake ' 126 

Dark Cookies 112 

Drop Cakes 137 

Egg Albumen (Directions) 63 

Egg Jumbles 83 

Egg Jumbles .... ^ 116 

Eldoi'ado 80 

English Coffee Cake 107 



148 THE MODERN BAKER. 

Fig Tart 68 

Frosted Creams 86 

Frosted Creams 109 

Frosted Creams 128 

Fruit Cake 134 

Fruit Drop 86 

Fruit Slices 132 

Ginger Cookies 132 

Ginger Snaps 84 

Ginger Snaps 123 

Ginger Snaps 124 

Ginger Wafer 69 

Ginger Wafer 136 

Golden Wafers 127 

Graham Wafers 66 

Graham Wafers 93 

Graham Wafers 100 

Graham Wafers 129 

Graham Wafers 130 

Graham Wafers 131 

Grandma's Cookies 112 

Grandma's Cookies 117 

Grandma's Cookies 122 

High Tea 76 

Honey Cake 85 

Honey Cake 127 

Honey Goods 136 

Honey Nuts 121 

Icing 63 

Imperial 66 

Imperial 109 

Ivy Biscuit 83 



THE MODERN BAKER. 149 

Jersey Biscuit 87 

Jersey Biscuit 118 

Jersey Toast 87 

Jumbles 65 

Jumbles 70 

Jumbles 88 

Jumbles 102 

J umbles 128 

Jumbles and Assorted Cakes 115 

Just the Thing 96 

Lady Fingers 114 

Lady Fingers 122 

Leb Kuchen 85 

Lemon Bar 79 

Lemon Snaps 71 

Lemon Snaps 77 

Lemon Snaps 88 

Lemon Snaps 97 

Lemon Snaps 109 

Lemon Snaps 128 

Lemon Wafers 118 

Macaroons 133 

Macaroon Fingers 121 

Mint Drops 108 

Molasses Cakes 95 

Mosell 67 

New England Ginger Snap 124 

New York Joe Orange Bar 138 

Oatmeal Wafer 110 

Oatmeal Wafer 129 

Orange Bar 69 

Orange Fingers 106 



150 THE MODERN BAKER. 

Paris Bun 81 

People Mix 104 

Princess Cake 133 

Raisin Wafer 120 

Rifle Nuts 125 

Root Bar 75 

Scotch Cake 64 

Soft Snap 78 

Spice Jumbles 104 

Sponge Cake 103 

Sponge Cake 133 

Star Cake 98 

Stock 63 

Strawberry Cake 116 

Sugar Cake 80 

Sugar Cookies 131 

Sultanas 78 

Sultanas '. . 97 

Swiss Macaroons 118 

T Lemon Snaps 77 

T Snaps .■ 105 

Taffy Snaps 92 

Tea Cake 98 

Tutti Frutti 113 

Vanilla Bar.- 72 

Vanilla Bar 89 

Vanilla Bar 105 

Vanilla Squares 124 

Vanilla Wafers 75 

Vanilla Wafers 81 

Vanilla Wafers 93 

Vanilla Wafers '. . . . 1'06 

Vanilla Wafers 117 

Vanilla Wafers 130 

Vanilla Wafers \ 138 



THE MODERN BAKER. 151 



135 

White Cake • 

White Mountain Cake 

World's Fair ^^^ 

World's Fa:r Wafer ; • 



152 THE MODERN BAKER. 



Cincinnati 

Yeast Powder 



"TKe Original" 

It is tHe Lsitest Discovery in tHe 
Art of Fine BaKing 

Can be used in place of Ammonia, Bak- 
ing Powder or Cream Tartar and Soda 
Mixture with better results. Contains 
POTATO FLOUR and other ingredients 
for giving moisture and fine rich color to 
cakes, biscuits, doughnuts, etc., when 
baked. Is composed of healthful food pro- 
ducts and contains no injurious chemicals. 
Works absolutely uniform and keeps inde- 
finitely in any climate. Has more leaven- 
ing power or strength than baking powder. 

Sold in Cans Only 

HilKer (Si BletscH Company 

CHica^o Cix\ciz\i\ati 



THE MODERN BAKER. 153 

PREMIER PRAND 

Fruit Icing Cream 



FLAVOR. AND COI^OR. COMBINED 



Can be used in all Icings, Layer Cake Creams, 

Marshmallows, Cake Batters, Ice 

Cream and Ices. 

PREMIER ICINGS have a strong color and fine 
flavor. They are much stronger than flavoring extracts 
and more economical. No boiling is required. 

FOR ICING, add a small quantity of Icing Cream, to 
produce the desired color. This will give the proper 
flavor and gloss. 

PREMIER ICING IS NOTED FOR ITS PURITY 
FLAVOR, COLOR, STRENGTH, Etc. 



Prepared in the Following Flavors: 

ORANGE STRAWBERRY ROSE . 

LEMON RASPBERRY BANANA 

CARAMEL PINEAPPLE CHOCOLATE 

VANILLA PISTACHIO WINE FLAVOR 

CHERRY ALMOND MAPLE 



HilKer (Si BletscK Company 

CKicago Cincinnati 



154 THE MODERN BAKER. 



LEMON COMPOUND 



Four times stronger than 
Extract of Lemon 

Does not contain alcohol, and gives a more 
Natural Flavor than ordinary extracts. 

It is superior to Extract for baking purposes 

Because being non-alcoholic it does not 
bake out of the goods. 

Because it gives the Natural Flavor of 

the whole lemon. 

Because it contains no impurities, and 

consequently is not injurious to 
health. 
Because the consumer does not pay al- 
cohol prices when the strength of 
• the flavor is taken into considera- 
tion. 



Hilker & Bletsch Company 

Chicago :: :: :: Cincinnati 



THE MODERN BAKER. 155 

.. SO M ETH I N G N EW.- 

PREMIER CAKE FILLER 

LEMON, ORANGE AND PINEAPPLE 
MADE OF 

PURE FRUIT, EGGS, SUGAR AND CREAM 

Can be used in Layer Cakes, 
Tarts, Cream Puffs, etc. 

Has the proper consistency in 
body for spreading. 

Flavor and taste pleasing to all. 

Will keep indefinitely in any 
climate. 

PUT UP ONLY IN 30 POUND PAILS 



HILKER & BLETSCH COMPANY 
CHICAGO : : : : Cincinnati 



156 THE MODERN BAKER. 











Duaiev's "Sure Kill" 

Roach Powder 




Guaranteed to extermifi- 
ate R.oacKes» CricRets (SI 
Bugs of all Kinds in tKree 
to five days j^ jS^ j^ j^ j^ 


Valuable Investment 

TO 

Hotels, BaKeries, 
Cafes, etc. 


MANUFACTURED BY 

fall River (Kbemical Company 




l)ilker % Bletscb Company 

Chicago Cincinnati 

Ulestcrn Jl3(nt$ 





f^ 20 1903 



